begedil

Mom&#x27;s perkedel kentang are crispy on the outside, soft and savory on the inside. Now with an easier method by steaming, pressure cooking if you don&#x27;t want to fry the potatoes.

Easy Perkedel Kentang (Bergedil/Begedil)

500 gr potato (peeled)

100 gr ground pork/chicken (optional)

Chinese celery leaves (finely chopped)

Tbsp Crispy fried shallots / bawang goreng

cornstarch (add more as needed)

tsp white pepper

Cooking oil

egg (beaten)

Thai chilies

Tbsp kecap manis

Cut the potatoes into large quarters and steam over high heat for 15-20 minutes or until you can mash easily with a fork. Drain off any excess liquid that is pooling in your steaming plate/tray and mash while the potatoes are still warm and then let the potatoes sit in the steamer for 10 minutes to &quot;dry up&quot;

If you steam the potato in the steamer:

Fill inner pot with 1 cup of water. Put a collapsible steamer rack inside the inner pot. Cut the potatoes into large quarters and place potatoes on the steamer rack. Close the lid and pressure cook on high for 5 minutes. Wait 5 minutes and then release pressure. Unlock the lid and the potatoes sit in there for 10 minutes to &quot;dry up&quot;. Then carefully remove the potatoes. Mash while they are still warm

If you pressure cook the potato in Instant Pot:

Cut the potato into about 1-inch piece. Deep fry the diced potato until cooked but not too brown or it will be hard to mash. Place them in a large mixing bowl and mash with a fork while still warm because it&#039;s easier to do so

If you choose to fry the potatoes:

Add the rest of the ingredients for perkedel and mix everything thoroughly. If the potato dough feels a bit too soft, you can add a bit more cornstarch, tablespoon by tablespoon as needed. Some potatoes have more moisture than the others. Shape into patties and put them in the fridge to cool down without covering (so there won&#039;t be any condensation forms because the mixture is still warm) for 1 hour. We don&#039;t want to fry them when they are warm as they will be fragile and break apart during frying

If you plan to make this the next day, shape them into patties and cools down completely at room temperature then cover and put in the fridge until the next day when you are ready to shape and fry

Mix with other ingredients:

Lightly oil your palms with some cooking oil.  Form the mashed potato mixture into balls (it&#x27;s up to you how big you want it), then slightly  flatten into patties, about 1/2-inch in thickness. Coat the perkedel in an egg you beaten earlier

Preheat  about 1-inch of cooking oil.  When the oil is hot enough, lower the heat to medium. If you fry over high heat, the perkedel may break apart and also we want the meat to be cooked through inside. Deep fry until golden brown on one side, about 2-3 minutes and then flip over to the other side and fry until golden brown for another 2-3 minutes. Keep your eyes on them as they may brown faster if your perkedel is smaller in size. Place on absorbent paper towel and serve warm or room temperature on its own or with other dish

Shape and cook:

https://content.jwplatform.com/videos/PEZwRSPO.mp4

Mom’s perkedel kentang are crispy on the outside, soft and savory on the inside. Perfect to snack on its own or to accompany many dishes. Also known as bergedil or begedil.

9. Indonesian Perkedel Kentang (Bergedil/Begedil)

Get your Begedil recipe here! Aka perkedel in Indonesia, these fried potato patties are a popular side dish in Singapore and Malaysia.

Begedil Recipe (aka Perkedel, Fried Potato Patty)

500 g potatoes (about 3 medium ones)

spring onion ((scallion) about 20 grams/0.7 oz)

coriander leaves ((cilantro) about 15 grams/0.5 oz)

salt

⅛ tsp ground white pepper

250 ml vegetable oil (for frying begedil)

egg (or whatever size)

water

Tbsp salt

250 ml vegetable oil (if frying potatoes instead of boiling)

Bring a large pot of water to a boil with 1 Tbsp salt.

Peel the potatoes and cut them into cubes about 5cm/2 inches. It doesn&#39;t really matter, as long as they are small enough to cook in 10 - 15 minutes.

Tip the potato chunks into the boiling water carefully (don&#39;t burn your hands), and cook them for 10 - 15 minutes, until a small knife can glide right through.

Drain the potatoes with a colander, and sit the colander back on your empty pot and leave to air dry for 5 minutes. This will ensure that our potatoes aren&#39;t too wet to hold their shape.

When they&#39;ve had 5 minutes of air drying, tip them into a large bowl and mash them with a potato masher until smooth, as they are, nothing added.

Boiling Potatoes

Heat the oil in a medium wok or deep frying pan (skillet) on medium heat.Line a plate with 2 sheets of kitchen paper.

Peel the potatoes and slice them fairly thinly, just under 1 cm thick ( roughly ⅓ inch). This is so they&#39;ll fry fairly quickly.No need to be too worried about the thickness, just thin enough to fry quickly, but not too thin that they&#39;ll become potato crisps (aka chips in Asia).

Dab the potatoes dry with kitchen paper, then fry in the hot oil in 2 batches. Fry each batch for 3 minutes, as you don&#39;t want them too crispy that they won&#39;t mash.This should be enough time for them to cook, take on a little colour but still be soft enough to mash.

When the first batch is done, lift the potato slices out of the hot oil and place on a plate lined with 2 sheets of kitchen paper to absorb excess oil.Finish cooking the second batch.

When all the potato slices are done cooking, you want to mash them up. I prefer doing this with a pestle and mortar, as they mash easier. Then tip into a large bowl.But if you don&#39;t have a big mortar, then just mash it down in a large bowl with a potato masher.

Frying Potatoes

Finely chop the coriander leaves and spring onions and tip them in with the mashed potato (which should be in a bowl).

Add the crispy fried shallots, ⅛ tsp salt and pepper. Mix thoroughly. Taste and adjust seasoning as you see fit.

Begedil Potato Mixture

Get a small portion of the potato mixture and form into balls, compressing them and flattening slightly with the palm of your hands. Place on a tray or large plate and chill in the fridge for 1 hour.Finish the rest of the begedil mix. You should get about 16 begedil.

Shape the Begedil

Heat the 250ml/1 cup oil on medium heat in a deep frying pan or medium wok. If you&#39;d fried the potato earlier, just use the same oil, no need to add more.

Lightly beat your egg.Line a large plate with 2 layers of kitchen paper.To test to see if the oil is hot enough, just dip any wooden utensil you have in the hot oil. If you start seeing tiny bubbles immediately hugging the spatula, it&#39;s hot enough.

Very carefully, dip each begedil into the beaten egg and slide into the hot oil. Don&#39;t burn your fingers!Repeat until you&#39;ve filled up your wok/pan without overcrowding and in a single layer. Depending on the size of your pan, you&#39;ll be frying the begedil in 2 batches, or maybe 3.Fry the begedil for about 2 minutes each side, flipping them halfway through. You may need just 1½ minutes each side, depending on your heat level. You are aiming for a golden brown colour.

When done, take the begedil out and place them on the lined plate. Finish frying the rest of them. Serve as suggested above.

Frying the Begedil

https://content.jwplatform.com/videos/xd0JVgOx.mp4

Begedil Recipe (aka Perkedel, Potato Patty)

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