Pumpkin and Potato Patties (Begedil Labu)
Pumpkin and Potato Patties (Begedil Labu)
Get this quick and easy pumpkin snack recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
Ingredients
  • 300 grams Pumpkin, skin off and cut into chunks
  • 200 grams Russet Potatoes, skin on and cut into chunks
  • 1 spring Spring onion, chopped
  • 3 cloves Garlic, chopped finely
  • 4 Bird's eye chilli, chopped finely
  • ½ teaspoon Cumin powder
  • ½ teaspoon Smoked paprika
  • ½ teaspoon Dried thyme
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Fennel seeds
  • ½ corse Black pepper
  • ½ cup Bread crumbs
  • 6 tablespoons Sweet soy sauce
  • Sea salt and sugar to taste
  • 2 kampung (free range) Eggs
  • 2 cups Cooking oil (Canola oil)
Method
  1. Steam pumpkin and potatoes until half cooked and slightly mash them so its easier to mold into patties
  2. In a dry pan add in thyme, mustard seeds, and fennel seeds and toast until fragrant and set in a bowl to cool
  3. In a big mixing bowl, with the semi mash pumpkin, add in chopped spring onions, half chopped garlic, 1/4 chopped chilli, cumin powder, smoked paprika powder, toasted spices, black pepper, bread crumbs and mix well. Add in salt and taste
  4. Roll golf size balls of the mixture and set aside on a plate
  5. In a medium size bowl, crack 2 eggs and add a dash of water
  6. In a shallow pan, add in cooking oil and heat up oil on medium heat
  7. Once oil is hot, dunk pumpkin balls into egg wash and into the hot oil and fry until brown
  8. Once brown, remove and set aside
  9. To make the sauce, in a small pan, add in remaining garlic and chopped chilli with a dash of water, fry until your eye starts to sting and you feel like sneezing and add sweet sauce and let it simmer for 1 minute
  10. Dunk potato and pumpkin ball into sweet chilli dipping sauce and eat while still hot

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