Wednesday, December 9, 2015


....Or begedil. Honestly, I have no idea what its real original name is but I've heard of people calling it 'pegedil' or 'begedil'. It is one of the most SCRUMPTIOUS and unhealthiest food ever. It's fill with OIL but it is D.E.L.I.C.I.O.U.S.

Moving on, my paternal grandmother used to make this a lot and it remains as one of my favourite food. It can be a snack or a dish accompanying a meal. It is basically a potato cake. This delicacy can be made in various ways but this is how I make it when I am terribly lazy. The other option is to fry the potatoes first, which I must admit, is labour intesive and I HATE frying.

Without further ado, here is my special pegedil (not that special, really).


Serving: 20-30 Kinder-egg sized pegedil (for 3-5 persons maximum as this deliciousness cannot be savoured just by eating 1 or even 2 pieces!)

  • 5 medium sized potatoes
  • 1 chicken breast (the skin removed) - Chicken can be substituted with any protein of your choice. I've used beef and fish before.
  • 10 stalks of fresh coriander/cilantro
  • 2 tablespoons of fried onion 
  • 2 grade A eggs
  • White pepper
  • Salt to taste
  • Corn flour
  • Oil (for deep frying AND to add a few tablespoons into our patty)
  • Water (for boiling the potatoes)

Cooking Method

  1. Peel potatoes and boil them until they are softened.
  2. White waiting for the potatoes to boil, remove the skin and bones from the chicken breast and mince it. 
  3. Cook the minced chicken with salt and white pepper.
  4. Once boiled and softened, drain the boiling water and mash the potatoes, adding salt and white pepper to taste, 2 tablespoons of oil (any oil will do, I love to use my leftover fried chicken oil as it is DELICIOUS! And unhealthy *sigh*), white pepper, chopped cilantro, fried onions, cooked chicken and corn flour. 
  5. Add corn flour to ensure patty is sticking together and to prevent the patty from falling apart as we fry it. Usually I add corn flour until my patty is still mildly sticky with denser consistency than mash potatoes. It's trial and error as I add corn flour if I find my patty falls apart when I fry it or if the patty is absorbing too much oil.
  6. Make a round shape patty of the size of a Kinder egg (my preference as it is faster to fry with less oil being absorbed) and flattened it on your palm. Make sure your hands are clean (trim your nails people!) and lather a small portion of oil on your palm to prevent the patty from sticking.
  7. Beat the eggs and dip the patty into the egg mixture before frying in the deep fryer.
  8. Eat them while they are hot! Not really, as the potato cake will burn your tongue but yeah!



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