Don Signature Crab - Singapore Food Guide

Begedil (Deep Fried Potato Patty)

Singapore-style begedil: golden deep-fried potato patties flavoured with onion, minced meat or ikan bilis and warm spices — a hawker-friendly snack or side dish perfect for kopi breaks or family makan.

Begedil (Deep Fried Potato Patty)

About this dish

Begedil (also spelled bergedil) is a beloved Malay snack found across Singapore’s hawker centres, kopitiams and home kitchens — humble mashed potato patties seasoned with aromatics, a hint of spice and either minced meat or ikan bilis for umami. In many heartland neighbourhoods from Tiong Bahru flats to East Coast makan spots, you’ll spot begedil tucked into nasi lemak packets, served alongside curry, or eaten on its own as a kopitiam tea-time treat.

The texture is pillowy inside and crisp outside when fried right: think soft, lightly spiced mashed potato studded with sautéed onion and coriander, coated in breadcrumbs and flash-fried until golden. flavours are simple — savoury, slightly sweet from onion, with a gentle warmth from white pepper or curry powder. Home cooks in Singapore often adapt the filling, using minced chicken, leftover rendang, or ikan bilis and peanuts — all local twists that nod to zi char resourcefulness.

This recipe suits busy parents making weekend tiffin boxes, potluck spreads for Hari Raya or Deepavali, and late-night supper runs when paired with sambal chilli or achar. It’s forgiving to make in a typical Singapore kitchen: pot or rice cooker to steam potatoes, a simple wok for sautéing, and a deep pan for frying. Serve hot for the best crunch; leftovers reheat well in an air-fryer or oven for packed lunches or a quick snack.

Ingredients

  • 600 g russet or waxy potatoes, peeled and cut into even chunks
  • 150 g minced beef or chicken (optional) or 50 g small dried ikan bilis (anchovies) for a pescatarian version
  • 1 medium onion (about 120 g), finely chopped
  • 2 cloves garlic, minced
  • 1–2 red bird’s eye chillies (chilli padi), finely sliced (optional)
  • 2 tbsp chopped fresh coriander (cilantro) or daun sup
  • 1 tsp curry powder or 1/2 tsp ground white pepper (optional, for warm spice)
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1 tsp salt, plus extra to season potatoes
  • 1 tbsp cornstarch or tapioca starch (for binding)
  • 1 egg, beaten (for coating) + 1 extra egg for mixing if needed
  • 100 g plain breadcrumbs or panko for a crisp crust
  • Vegetable oil or peanut oil for deep frying (about 1–1.2 litres depending on pan)
  • Lime or calamansi wedges, to serve
  • Optional: 30 g frozen peas or finely diced carrot for colour
  • Optional dip: 3 tbsp sambal belacan or store-bought chilli sauce
  • Optional garnish: sliced cucumber, achar (pickled vegetables) or chopped spring onion

Step-by-Step Method

  1. Cook the potatoes: place potato chunks in a pot of cold salted water, bring to a boil and simmer for 12–15 minutes until very tender; drain well and return to the pot to steam-dry for 2 minutes.
  2. Mash the potatoes while hot until mostly smooth; season with 1 tsp salt and 1 tsp sugar, then let cool slightly.
  3. Prepare the filling: heat 1 tbsp oil in a wok over medium-high heat, sauté chopped onion until translucent (2–3 minutes), add garlic and minced meat or rehydrated ikan bilis and cook until browned (3–4 minutes). If using curry powder or white pepper, add now. Taste and season with light soy sauce and a little salt.
  4. Fold the cooked filling into the mashed potatoes along with chopped coriander and optional peas or carrot; add 1 tbsp cornstarch and mix well. Adjust seasoning — like a zi char stall, balance salty, sweet and a little heat.
  5. Form patties: take 40–50 g portions and shape into flat round patties (about 6–8 cm diameter). Place on a tray dusted with a little cornstarch to prevent sticking. Chill in the fridge for 10–15 minutes to firm up if time allows.
  6. Set up coating station: beaten egg in one bowl, breadcrumbs in another. Lightly dust patties with cornstarch, dip in egg, and coat evenly with breadcrumbs.
  7. Heat oil in a deep pan or wok to about 170–180°C (medium-high). To test, dip the end of a wooden chopstick into the oil — steady stream of small bubbles indicates ready.
  8. Fry in batches, careful not to overcrowd, turning occasionally until golden brown on both sides, about 2–3 minutes per side depending on thickness. Keep heat at medium-high for a crisp exterior without burning.
  9. Drain on paper towels and keep warm on a rack in a low oven (100°C) if frying in batches to maintain crispness.
  10. Serve hot with sambal, achar and lime wedges. Leftovers reheat well in an air-fryer at 180°C for 6–8 minutes to regain crunch.

Tips & Serving Ideas

  • Use starchy potatoes (russet) for fluffier mash; if pressed for time, steam in a rice cooker or microwave in chunks until soft.
  • If you can't find fresh ikan bilis or minced meat at the wet market, buy dried ikan bilis or minced meat from NTUC FairPrice, Cold Storage or Sheng Siong — small packs keep well.
  • To reduce oil absorption, make sure patties are chilled before frying and oil is at the right temperature (170–180°C); adjust heat to maintain temperature during frying.
  • Make-ahead: form and coat the patties, freeze on a tray then transfer to a zip-lock bag. Fry from frozen adding a minute or two to the frying time.
  • For a lighter version, shallow-fry in 3–4 mm oil and finish in the oven, or crisp in an air-fryer at 180°C for 6–8 minutes.
  • Adjust spice for local palates: remove bird’s eye chillies for kids or add extra sambal for chilli lovers; balance salt and sugar like a zi char cook.
  • Leftovers: reheat in a preheated oven or air-fryer to restore crunch — avoid the microwave which makes the crust soggy.

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