Deep Frying Your Potato Patties ?–Begedil (炸马铃薯饼)



I loved begedil or perkedel,  the Malay deep fried potatoes patties with a unique taste on its own… It is good to go with mee soto ayam and a must have when I frequented our Malay brother’s store if it was sold..


As per

“Begedil is a cutlet made of mashed potato. It is found everywhere at Hawker stalls in Malaysia and Singapore. The name of the dish comes from the Malay word “potato patty”. The traditional ingredients for Begedil are: boiled and mashed potatoes, chopped onion, tapioca flour, egg and chopped chillies. All the ingredients are mixed and blended well, seasoned, and shaped into balls. Then a wok with oil is put on a high fire; potato balls are dusted with flour, coated with beaten egg, and put into wok to fry until golden brown. The ready cutlets are drained on paper and usually served hot alongside Mee Soto.” (Source:


In fact, I have prepared three times for this post. The first two post I made mistakes of adding the eggs to the batter..and I was puzzling as to why it looked different from what is sold…


I did not investigate further until my third attempt.. I only realized that the beaten eggs is to wrap the begedil during deep frying rather than enhance the cohesiveness of the patty..


I rushed to the kitchen to prepare for the third time and happy that it looked quite similar with what is sold in the stores. The taste of all the 3 attempts are awesome … close to what I have eaten. Kids gobbled up the whole plate in minutes.


For this recipe, you can always add minced beef the patty. Since I do not take beef, this recipe is meatless and can be eaten by vegan who are not religion bound.



Recipe adapted from: Begedil | The Straits Times SoShiok

Servings : 3-4 adult servings as snack


  • 500 grams of local potatoes
  • 50 grams of deep fried shallots
  • 2-3 stalks of Chinese celery, chopped
  • 1/2 egg, beaten
  • Dashes of white pepper
  • 1/4 teaspoon of coriander powder (not in picture)
  • 1/4 teaspoon of cumin powder (not in picture)
  • Pinches of salt (not in picture)
  • Sugar to taste




  • Boil the potatoes in a pot of hot water with pinches of salt until soft . Transfer the potatoes, deep fried shallots, Chinese celery, seasonings and spices to a food processor and blend until your desired coarseness. It is advisable not to be over fine as it can become very soft. Alternatively, just use a fork to mash the potatoes and add the other ingredients.


  • Take about 2 tablespoons of the mashed potatoes, shape it like a ball and lightly flatten it until it resembles a patties. Coat with beaten eggs and deep fried in medium to low heat until the exterior is golden brown. Dish out and drain the oil in a piece of oil absorbing paper. Best served with Mee soto or as a snack on its own.



A simple recipe with awesome taste.. It took me about 30 minutes to get all this done.. Are you willing to give it a try.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  



4 thoughts on “Deep Frying Your Potato Patties ?–Begedil (炸马铃薯饼)

  1. Pingback: Mee Soto Ayam (马来鸡汤面) | GUAI SHU SHU

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