Nut-Free Begedil (Malaysian Fried Potato Patties)

Crisp on the outside and tender on the inside, Nut-Free Begedil (Malaysian Fried Potato Patties) delivers the perfect balance of flavor and texture. This delectable recipe puts a nut-free twist on a beloved Malaysian street food, combining creamy mashed potatoes with ground chicken, aromatic shallots, fresh coriander, and scallions for a savory, herbaceous filling. Each patty is lightly coated in beaten egg and fried to a golden perfection, ensuring a satisfyingly crisp crust. With just 30 minutes of prep time and 20 minutes of cooking, these easy-to-make potato patties are perfect as a side dish, snack, or appetizer. Serve them warm with your favorite dipping sauce for a crowd-pleasing treat! Designed to be allergy-conscious, this nut-free recipe guarantees a universally enjoyable bite while staying true to its traditional roots.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 g Potatoes
• 100 g Ground chicken
• 50 g Finely chopped shallots
• 2 tbsp Chopped fresh coriander leaves
• 2 tbsp Chopped fresh scallions
• 0.5 tsp Ground white pepper
• 1 tsp Salt
• 2 large Eggs
• 500 ml Oil for frying

Directions

Step 1

Peel and cut the potatoes into chunks. Place them in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes.

Step 2

Once cooked, drain the potatoes well and mash them until smooth. Transfer to a large mixing bowl to cool slightly.

Step 3

While the potatoes are cooling, in a small skillet over medium heat, sauté the chopped shallots until they are translucent, about 3-4 minutes. Let them cool slightly.

Step 4

Add the ground chicken, sautéed shallots, chopped coriander, chopped scallions, ground white pepper, and salt to the mashed potatoes. Mix until all the ingredients are well combined.

Step 5

Shape the potato mixture into small patties about 2 inches in diameter and 1/2 inch thick.

Step 6

In a shallow bowl, beat the eggs lightly. Prepare a large plate lined with paper towels to drain the finished patties.

Step 7

Heat the oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of mixture into it; it should bubble and rise to the surface.

Step 8

Dip each potato patty into the beaten egg, ensuring it is coated evenly, and carefully place it into the hot oil.

Step 9

Fry the patties in batches, without overcrowding the pan, until they are golden brown and crispy, about 3 minutes on each side.

Step 10

Remove the patties from the oil and drain them on the prepared plate.

Step 11

Serve the begedil warm as a side dish or with a dipping sauce of your choice.

Nutrition Facts

Serving size	(1272.4g)

Amount per serving	% Daily Value*
Calories	5082.4

Total Fat 518.5g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat g
Cholesterol 456.8mg	0%
Sodium 2622.7mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 8.1g
Protein 46.1g	0%

Vitamin D 82IU	0%
Calcium 180.4mg	0%
Iron 9.1mg	0%
Potassium 3471.2mg	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: 87.7%

Protein: 3.5%

Carbs: 8.8%