Minced Meat Potato Cutlets (Begedil/Bergedil)

A simple but delicious potato pattie mixed with minced meat, coated with beaten egg and pan fried in oil. The local version is made by deep frying potatoes and shallots and mashed together with minced meat. I’ve decided to cut down the deep frying process of the ingredients by boiling the potato instead and omitting the fried shallots. Chopped onions, cilantro, spring onions and spices give the added flavour to this favourite dish.

To make this irresistible side dish, click on the video tutorial and print out the recipe below.
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Minced Meat Potato Cutlets (Begedil)

Course: Side Dish

Cuisine: Asian

Author: Shiokman Eddie

Ingredients

• 2 kg potatoes
• 300 g minced meat beef, chicken or pork
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 tsp ground nutmeg
• 3 tsp minced garlic
• 2 large onions
• spring onions chopped finely
• Cilantro chopped finely
• 1 egg beaten

Instructions

1. Boil potatoes until soft and mash finely.

2. Add minced meat, salt, pepper, garlic and ginger and mix all together.
3. Add chopped onions, cilantro, spring onions and mix everything thoroughly.
4. Set aside in the fridge for an hour.
5. Remove from fridge and scoop a spoonful of potato mixture. Roll into a ball and flatten slightly into a pattie.
6. Soak each pattie completely in beaten egg.
7. Carefully transfer to a pan of hot oil and fry until golden brown on one side.
8. Flip over and fry the other side until golden brown.
9. Remove potato cutlets and place in wire basket to drain off excess oil.
10. Ready to be served.

Recipe Notes

For those who prefer to bake rather than fry, place in a baking tray and bake at 180 C for about 15 mins or until brown on both sides.