"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Home-cooked Tuna Potato Patty

I used to always add a piece of begedil whenever I have nasi padang. However, they are a little tad expensive. The best begedil I had was when I was studying at CJC in my first three month there many years ago. Then, I also had some nice ones at NTU Canteen B.

Begedil is a Malay name for potato cutlet or potato patties. It is a popular side snack sold everywhere at Malay hawker stall or food court in Malaysia and Singapore.

In Japanese style, they are called croquette or korokke, made of vegetables and potato. But the Malay and Japanese ones are of different tastes.

So here is the Malay style begedil:

Recipe (about 8 pcs)


200 g potatoes (boiled)
1 can tuna fish 185 g ( drain well)
80 g big onion (chopped)
1 egg
1 tablespoon tapioca flour
8 bird’s eye chillies (chopped)

Coating: 1 egg, lightly beaten


1/2 tsp. salt
1 tsp. sugar
1 tsp. chicken stock powder


1) Peel and mash potatoes. Combine with tuna fish, onion, chillies, egg and tapioca flour. Season the mixture with the seasoning. Mix and blend well.
2) With well-floured hands, shape mashed potato into egg-sized balls. Flatten slightly, dust lightly with flour and dredge with beaten egg.
3 ) Heat oil in a wok over high fire. Fry patties until golden brown . Drain cutlets on paper towels and serve hot.



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