Gluten-Free Begedil (Malaysian Fried Potato Patties)

Crispy on the outside and delightfully tender on the inside, these Gluten-Free Begedil (Malaysian Fried Potato Patties) offer a flavorful twist on a classic Malaysian snack or appetizer. Made with creamy mashed Russet potatoes, savory ground chicken, aromatic sautéed onion and garlic, and a hint of fresh cilantro, these potato patties are seasoned to perfection with white and black pepper. Their gluten-free breadcrumb coating ensures a satisfying crunch, making them suitable for those with dietary restrictions. Ideal for sharing, these golden-brown patties are pan-fried to perfection and pair wonderfully with your favorite dip or sauce. Quick to make and irresistibly delicious, these gluten-free begedil are a must-try recipe that’s perfect for celebrations or casual snacking.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 200 grams Ground chicken
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 3 tablespoons, chopped Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Ground white pepper
• 0.5 teaspoon Ground black pepper
• 2 large Eggs
• 100 grams Gluten-free breadcrumbs
• 0 for frying Vegetable oil

Directions

Step 1

Peel and cut the potatoes into quarters. Place them in a pot of water and bring to a boil. Cook until tender, about 15 minutes, then drain and mash the potatoes in a large bowl.

Step 2

In a skillet, heat a small amount of vegetable oil over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 3 minutes.

Step 3

Add the ground chicken to the skillet and cook until no longer pink, around 5-7 minutes. Break the chicken into small pieces as it cooks.

Step 4

Add the cooked chicken, sautéed onion, and garlic to the mashed potatoes. Mix well to combine.

Step 5

Stir in the chopped cilantro, salt, ground white pepper, and ground black pepper into the potato mixture. Ensure the ingredients are distributed evenly.

Step 6

Shape the potato mixture into small patties, about 2 inches in diameter and 1/2 inch thick. Place them on a baking sheet lined with parchment paper.

Step 7

Beat the eggs in a shallow bowl. Place the gluten-free breadcrumbs in another shallow dish.

Step 8

Dip each potato patty into the beaten eggs, ensuring they are well-coated, then dredge them in the gluten-free breadcrumbs to coat thoroughly.

Step 9

Heat enough vegetable oil in a large skillet to cover the base about 1/4 inch deep. Heat over medium-high heat until the oil shimmers.

Step 10

Carefully place the coated patties into the hot oil and fry until golden brown and crispy on each side, about 3-4 minutes per side.

Step 11

Remove the patties from the skillet and drain on a paper towel-lined plate to absorb excess oil.

Step 12

Serve hot with your favorite dip or sauce as a delicious gluten-free snack or appetizer.

Nutrition Facts

Serving size	(1875.7g)

Amount per serving	% Daily Value*
Calories	2845.2

Total Fat 124.4g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 60.0g
Cholesterol 541.6mg	0%
Sodium 3547.3mg	0%
Total Carbohydrate 356.5g	0%
Dietary Fiber 27.4g	0%
Total Sugars 24.8g
Protein 96.1g	0%

Vitamin D 82IU	0%
Calcium 409.0mg	0%
Iron 20.6mg	0%
Potassium 8393.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 13.1%

Carbs: 48.7%