I had quite a few potatoes that have been sitting in their little potato basket for a little too long and were beginning to look like they were pleading to be eaten. Since none of us were potato fans at home (explaining the state of neglect of my potatoes) I decided to make potato patties. Unlike potatoes cooked in curry, or stews or soups or even mashed, potatoes in this form, believe it or not, is the family favourite. And it’s one of the fastest and easiest ways to use up potatoes.

I love eating potato patties, or begedel in Malay, with Nasi Lemak or with Mee Hoon Soto. Argh!! Just thinking about those dishes is making my mouth water and setting me thinking on what I’ll need to buy when I next go grocery shopping. Most begedels will have minced meat but I prefer mine plain with just a dash of pepper and some spring onions. Also, the potatoes are normally fried and then mashed. I find the traditional way of preparing the begedels just too oily. So I prefer boiling them. Here’s the recipe.

Ingredients (makes about 10):

3 potatoes
1/2 onion - chopped coarsely
2 spring onions - chopped finely
1/2 tsp black pepper - add more for amore spicy flavor
6 tbsp all purpose flour
salt to taste
oil for frying

Method:

1. Put the potatoes in a pot with sufficient water to cover 3/4 of the potatoes. When the water has reduced to half its original amount, turn over the potatoes and continue boiling until almost all the water has dried up.
2. Peel boiled potatoes and mash it.
3. Add salt and pepper to the mashed potatoes.
4. Add 1 tbsp of oil in the frying pan. Fry onions till fragrant and slightly brown.
5. Add fried onions and spring onions to the mashed potatoes.
6. Add 1 tbsp of flour to the potatoes to make it a bit more firm (optional).
7. Take about 2 tablespoonfuls of the mashed potatoes and roll into balls. Pat lightly to flatten them.
8. Put the remainder of the flour in a bowl. Roll the potato balls into the flour to coat it evenly.
9. Place the potato patties on a plate. Cover with wrap and leave in the refrigerator for about 20 - 30minutes.
10. In a frying pan, pour enough oil to shallow fry the patties.
11. When the oil is hot, put the patties one at a time. Do not put too many at one go.
12. Fry one side till golden brown and then turn over and fry the other side till golden brown.Drain on the kitchen towel.
13. Serve hot with rice or noodles.

Tips:

• If adding minced meat or chicken, cook the meat with a pinch of salt and pepper. Then add to the mashed potatoes.
• Leaving it in the refrigerator will make the patties easier to fry and prevent it from breaking in the oil.
• Instead of using plain flour to coat the patties, you may use eggs - lightly beaten. Coat with eggs only before frying.