Big potatoes 3( peeled washed and cut into circles) Spring onion 1 bunch finely chopped Shallots 1 cup fried Green peas ½ cup Carrot ½ finely shredded Turmeric powder 1tsp Cilantro handful finely chopped White pepper powder ½ tsp Eggs 1 to 2 (beaten) Oil for deep frying Salt and pepper to taste Chilly garlic soy sauce Sweet Soy sauce 4tbsp Chilly sauce 2tsp Fried garlic paste 1/2 tsp tsp
Traditional recipe calls for deep fry the potato slices and drains oil then mash them in a dry bowl. But I just boiled them on salted water and mashed it . If you have no problem with oil and want to enjoy the real Malaysian taste go for the fried one otherwise take my route. I promise in this way too you will get a very delicious appetizer. One after another add all the other ingredients and mix well. Check the seasoning and shape them in a medium sized ball then press down lightly to make patties shape. Set aside. Now heat enough oil in a deep fryer. Coat each begedil in the beaten egg and fry till lightly golden. Traditionally it is served with chilly sauce but it is bit too hot for me so I make my own dipping sauce. Mix all the sauce ingredients together and your chilly garlic soy sauce is ready. Serve hot begedil with this dipping sauce or you can try it with mayonnaise.
Be Happy And Stay Healthy.