Soy-Free Begedil (Malaysian Fried Potato Patties)

Crispy on the outside and irresistibly soft on the inside, these Soy-Free Begedil (Malaysian Fried Potato Patties) offer a delectable twist on a beloved Malaysian classic. Made with tender mashed russet potatoes, infused with aromatic shallots, garlic, and fresh cilantro, and optionally enhanced with savory ground beef or chicken, these patties are bursting with flavor in every bite. Coated in a light egg wash and fried to golden perfection, they deliver a satisfying crunch that complements their creamy interior. Perfect as a snack, appetizer, or side dish, this soy-free version honors the traditional roots of begedil while making it accessible for those avoiding soy. Whether you're hosting a gathering or indulging in comfort food with a cultural flair, these Malaysian fried potato patties are sure to be a hit.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 150 grams Ground beef or chicken (optional)
• 3 medium Shallots
• 2 cloves Garlic
• 3 tablespoons Fresh cilantro leaves
• 1 teaspoon Black pepper
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 2 large Eggs
• 4 tablespoons Bread crumbs
• 1 cup Vegetable oil

Directions

Step 1

Peel and chop the potatoes into small cubes. Boil in salted water until tender, about 15 minutes. Drain well and mash the potatoes until smooth. Set aside to cool.

Step 2

Finely chop the shallots and garlic. If using ground meat, heat a tablespoon of vegetable oil in a skillet over medium heat. Cook the ground meat until browned and fully cooked. Remove from heat and let it cool.

Step 3

In a large bowl, combine the mashed potatoes, cooked meat (if using), chopped shallots, garlic, chopped cilantro, black pepper, ground coriander, and salt.

Step 4

In a separate bowl, lightly beat one egg, and then add it to the potato mixture along with the breadcrumbs. Mix everything thoroughly until all ingredients are well incorporated.

Step 5

Shape the potato mixture into small patties, about 5 cm in diameter and 1.5 cm thick.

Step 6

In a shallow dish, beat the remaining egg. Dip each patty in the egg, ensuring it's fully coated.

Step 7

Heat vegetable oil in a deep frying pan over medium-high heat. Test the oil by dropping a small piece of patty in it; if it sizzles and rises to the surface, the oil is ready.

Step 8

Fry the patties in batches, turning occasionally, until golden brown and crispy on both sides, about 4-5 minutes per batch. Remove and drain on paper towels.

Step 9

Serve the soy-free begedil hot, as a snack or side dish.

Nutrition Facts

Serving size	(1882.3g)

Amount per serving	% Daily Value*
Calories	3694.7

Total Fat 251.1g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat 134.4g
Cholesterol 492mg	0%
Sodium 3006.7mg	0%
Total Carbohydrate 308.8g	0%
Dietary Fiber 27.9g	0%
Total Sugars 25.9g
Protein 80.7g	0%

Vitamin D 82IU	0%
Calcium 403.2mg	0%
Iron 23.0mg	0%
Potassium 7897.7mg	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: 59.2%

Protein: 8.5%

Carbs: 32.4%