Low Sodium Begedil (Malaysian Fried Potato Patties)
Delightfully crispy on the outside and melt-in-your-mouth tender on the inside, these Low Sodium Begedil (Malaysian Fried Potato Patties) are a healthier twist on a beloved Southeast Asian classic. Made with creamy mashed russet potatoes enhanced by the earthy warmth of ground coriander, fresh cilantro, and a hint of turmeric, these patties pack bold flavors without relying on excessive sodium. A touch of finely chopped red chili adds a subtle kick, while low sodium soy sauce ensures just the right balance of umami. Lightly coated in beaten egg and pan-fried to golden perfection, these savory patties are perfect as an appetizer, snack, or side dish. Serve them warm for an irresistible addition to your table!
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Ingredients
- 500 grams Russet potatoes
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Ground coriander
- 2 tablespoons Fresh cilantro
- 2 stalks Green onions
- 1 large Eggs
- 1 small Red chili, finely chopped
- 1 teaspoon Low sodium soy sauce
- 0.25 teaspoon Ground turmeric
- 250 milliliters Oil for frying
Directions
Step 1
Peel and cube the russet potatoes into uniform pieces. Boil them in a pot of water until they are soft and easily mashable, about 15-20 minutes.
Step 2
Drain the potatoes and return them to the pot. Mash the potatoes until they are smooth and have no lumps. Set aside to cool.
Step 3
Finely chop fresh cilantro and green onions. Add them to the mashed potatoes along with ground white pepper, ground coriander, finely chopped red chili, ground turmeric, and low sodium soy sauce. Mix well until all the ingredients are evenly incorporated.
Step 4
Beat the egg in a small dish. Take small portions of the potato mixture and shape them into small patties, about 2 inches in diameter and 1/2 inch thick.
Step 5
Dip each patty briefly in the beaten egg to coat lightly.
Step 6
Heat oil in a frying pan over medium heat. Test the oil temperature by dropping a small piece of bread into the pan; it should sizzle immediately.
Step 7
Once the oil is hot enough, carefully fry the patties in batches. Cook each side for about 2-3 minutes or until golden brown and crispy.
Step 8
Remove the patties from the pan and drain them on paper towels to remove excess oil.
Step 9
Serve the Begedil warm as an appetizer or side dish.
Nutrition Facts
| Serving size | (855.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2728.5 |
| Total Fat 255.3g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 186mg | 0% |
| Sodium 343.4mg | 0% |
| Total Carbohydrate 115.6g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 7.3g | |
| Protein 22.4g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 157.1mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 3121.7mg | 0% |
Source of Calories