Vegan Begedil (Malaysian Fried Potato Patties)

Crispy on the outside and irresistibly fluffy inside, these Vegan Begedil (Malaysian Fried Potato Patties) are a plant-based twist on a beloved Malaysian classic. Made with creamy mashed Russet potatoes, aromatic sautéed onions, garlic, and fresh coriander, these patties are seasoned to perfection with soy sauce, ground coriander, and a hint of black pepper, offering a flavorful burst in every bite. A light coating of chickpea flour ensures a golden, crispy crust, while green chilies add just the right amount of spice. Perfect as a snack, appetizer, or side dish, these vegan potato patties are easy to make, taking just 45 minutes from start to finish, and pair wonderfully with your favorite dipping sauces. Whether you're new to Malaysian cuisine or a seasoned fan, this simple yet satisfying recipe is a must-try for vegans and non-vegans alike!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 0.5 cup, chopped Coriander leaves
• 2 small, finely chopped Green chilies
• 1 tablespoon Soy sauce
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Chickpea flour
• 0 for frying Oil

Directions

Step 1

Peel and cut the potatoes into large chunks. Boil them in a large pot of salted water until fork-tender, about 15-20 minutes.

Step 2

Drain the potatoes and return them to the pot. Allow them to sit for a few minutes to let the steam escape.

Step 3

Mash the potatoes until smooth with a potato masher or fork.

Step 4

In a pan, heat a small amount of oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.

Step 5

Add the minced garlic and green chilies to the pan, sauté for another 1-2 minutes until fragrant.

Step 6

Add the sautéed mixture, chopped coriander leaves, soy sauce, ground coriander, salt, and black pepper to the mashed potatoes. Stir to combine well.

Step 7

Form the potato mixture into patties about the size of your palm and about 1/2 inch thick.

Step 8

Place the chickpea flour in a shallow bowl. Coat each patty lightly with the flour, shaking off any excess.

Step 9

Heat enough oil in a skillet over medium-high heat to cover the base of the pan.

Step 10

Fry the patties in batches for about 2-3 minutes on each side until golden brown and crispy.

Step 11

Drain the patties on paper towels to remove excess oil.

Step 12

Serve warm as a snack or side dish.

Nutrition Facts

Serving size	(1664.4g)

Amount per serving	% Daily Value*
Calories	3368.8

Total Fat 227.0g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3135.9mg	0%
Total Carbohydrate 303.8g	0%
Dietary Fiber 28.4g	0%
Total Sugars 25.7g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 271.5mg	0%
Iron 17.3mg	0%
Potassium 7464.5mg	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: 59.3%

Protein: 5.4%

Carbs: 35.3%