Begedil

Ingredients for 4 servings:

• 150 g minced beef
• 40 g onion(s), in small cubes
• 500 g potatoes, peeled and weighed
• 1 clove(s) garlic, finely chopped
• 1 tbsp, heaped chives
• 3 eggs
• Salt and pepper, freshly ground
• 1 tbsp, heaped cornstarch
• possibly mashed potato powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Potato and minced meat cakes from Singapore

Brown the ground beef in a pan, stirring occasionally. Season with salt and pepper. Stir in the diced onion and continue frying. Set aside. Chop the peeled potatoes into small pieces and boil them in boiling water. Drain and let them steam off. Mash them with a potato masher until mashed. If the mashed potatoes are still too soft, simply add 1-2 tablespoons of mashed potato powder, if desired. Then, using a wooden spoon, mix the garlic, chives, cornstarch, ground beef, and an egg into the mashed potatoes. Season again with salt and pepper to taste. Using a teaspoon, scoop out small portions (about 25 g), shape them into balls, and flatten them slightly. Place in the refrigerator to cool. Preheat the deep fryer to 180°C. Whisk the other two eggs thoroughly. Dip each potato in the egg and fry until golden brown. Do not add too many to the fat at once. Drain on kitchen paper. Begedils are often served as a side dish to a main course. Tip: They freeze well for storage. Fry them in a pan at medium heat without defrosting.