Is it perkedel or begedil? My hubby asked. These are both. The Indonesians call this perkedel but the Javanese call these begedil. And since the Javanese introduced this dish to Singapore and Malaysia, we call it begedil in Singapore.
This must be my favourite dish at the Malay nasi padang stall. Almost always order this. It is a simple dish and it is believed that the Indonesians borrowed the idea from the Dutch frikadeller, which is a form of minced meatball.
Begedil or Perkedel has become such a part of Singapore, it is almost impossible for anyone staying/living in the country to not know this.
My version is the simplest I know of. Made with only potatoes, fried shallots, salt and pepper. I added a little bit of dried prawns just to lift the taste. Other ingredients like minced pork/beef/chicken, juice pulp, any kind of vegetables like corn, peas, carrots, can all be added, as and when you feel like it, or as and when you have them in your kitchen.
5 medium sized potatoes, cut into wedges and fried to golden brown in oil
2 Tbsp fried shallots
2 Tbsp dried prawns, soaked and grounded (optional)
Salt and pepper
1/2 tsp ground cumin (optional)
1/2 tsp ground coriander (optional)
1/2 tsp ground tumeric (optional)
1 egg, lightly beaten
1/2 cup cooking oil
- Mash the potatoes, add the fried shallots dried prawns, spices, salt and pepper.
- Shape them into cutlets.
- Put the cutlets into the freezer for 15 to 30 minutes.
- Remove from the freezer.
- Heat the oil to medium heat.
- Dip the cutlets into the egg and then straight into oil. Fry till both sides are golden brown.