Beef potato patties, locally known as Begedil Daging, are a popular side dish often served with soto ayam, bihun soup, or enjoyed on their own as a snack. Crispy on the outside and soft on the inside, these flavorful patties are made mainly with potatoes and minced beef.

Although simple, making delicious begedil requires the right technique to achieve patties that are firm, tasty, and do not break apart during frying.

Ingredients

• 5 potatoes
• 200g minced beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 stalk spring onion, sliced
• 1 stalk celery leaves or soup leaves, chopped
• Salt to taste
• Black pepper to taste
• 1 egg, beaten
• Cooking oil for frying

Instructions

1. Peel and cut the potatoes into smaller pieces. Fry until golden and tender.
2. Mash the fried potatoes while still warm until smooth.
3. Heat a little oil and sauté the onion and garlic until fragrant.
4. Add the minced beef and cook until dry. Season with salt and black pepper.
5. Combine the cooked beef mixture with the mashed potatoes.
6. Add the chopped spring onion and celery leaves. Mix well.
7. Shape the mixture into small round patties.
8. Dip each patty into the beaten egg.
9. Fry in medium hot oil until golden brown.
10. Remove and drain before serving.

Tips for Perfect Begedil

• Use starchy potatoes for a smoother texture.
• Make sure the beef filling is dry to avoid soggy patties.
• Chill the mixture slightly before shaping for easier handling.
• Fry over medium heat to prevent the outside from burning too quickly.

These delicious beef potato patties are best enjoyed hot with soto, noodle soup, or chili sauce for a comforting and satisfying meal.

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Source: Che Nom