Begedil / Perkedel (Fried Potato Patty with Fish)

Method17 steps · about 1 hr

1. 1

   Step 1: Wash the potatoes (1 kg), then boil them in a pot of water until tender. Drain and let them cool just enough to handle. Peel and break the potatoes into small pieces without mashing them smooth. Discard the cooking water.

   Uses 1 kg potatoes · Water, enough to boil the potatoes · Water, as needed to wash the potatoes

2. 2

   Step 2: Fillet the mackerel, or ask your fishmonger to do so. Scrape the flesh from the fillets and centre bone with a metal spoon. Check carefully for bones and discard the skin and bones. Keep the raw fish flesh refrigerated until it goes into the wok.

   Uses One whole mackerel, about ½ kg before skin and bones

3. 3

   Step 3: Peel the red onions (0.5 kg) and chop them very finely.

   Uses 0.5 kg red onions

4. 4

   Step 4: Wash the curry leaves (50), remove the stems and drain well. Cut the leaves into very thin strips.

   Uses 50 curry leaves · Water, as needed to wash the curry leaves

5. 5

   Step 5: Seal the cream crackers (12) in a bag and crush them into fine crumbs. Put the crumbs in a shallow dish for coating the patties.

   Uses 12 cream-cracker pieces

6. 6

   Step 6: Open the cardamom pods (5–6) and remove the seeds. Discard the empty husks and grind the seeds into a fine powder.

   Uses 5–6 whole cardamom pods

7. 7

   Step 7: Crack the eggs (2) into a separate shallow bowl and beat lightly. Have the chopped onions, ground cardamom seeds and all the remaining seasonings ready before heating the wok.

   Uses 2 eggs

8. 8

   Step 8: Heat 1 tbsp cooking oil in a wok and fry the chopped onions for about 2–3 minutes, checking from 2 minutes, until softened.

   Check the fried onions · 2 minUses All the onions chopped in step 3 · 1 tbsp oil drawn from the frying allowance

9. 9

   Step 9: Add the ground cardamom seeds, black pepper (½ tsp), turmeric and salt (¾ tsp). Fry for about 1–2 minutes, checking from 1 minute, until fragrant.

   Check the fragrant spices · 1 minUses All the onions and oil from step 8 · All the seed powder prepared in step 6 · ½ tsp ground black pepper · ½ tsp turmeric powder · ¾ tsp salt

10. 10

    Step 10: Add the prepared fish flesh and fry for about 5 minutes. Continue until the fish is fully opaque, separates easily and reaches 63°C/145°F. Mix it through the seasoned onions without cooking it longer than needed.

    Check the cooked mackerel · 5 minUses All the onion and spice mixture from step 9 · All the edible fish flesh prepared in step 2, with skin and bones removed

11. 11

    Step 11: Add the cooked potato pieces and curry-leaf strips to the fish mixture. Fold together until evenly combined, keeping some potato texture.

    Uses All the cooked fish mixture from step 10 · All the drained potato pieces from step 1 · All the drained curry-leaf strips from step 4

12. 12

    Step 12: Turn off the heat and spread the mixture in a shallow clean dish. Cool only until it is comfortable to shape, then continue promptly. If you need to pause, refrigerate it promptly rather than leaving the cooked fish and potatoes out.

    Uses All the cooked patty mixture from step 11

13. 13

    Step 13: Shape the mixture into small balls, then flatten each gently between your palms into a patty.

    Uses All the mixture from step 12

14. 14

    Step 14: Dip each patty in the beaten egg, then coat it with the prepared cream-cracker crumbs. Repeat until all the potato mixture is formed and coated. Discard any spent egg and crumbs left after coating.

    Uses All the patties formed in step 13 · Beaten eggs from step 7, as needed for coating · Cracker crumbs from step 5, as needed for coating

15. 15

    Step 15: Put a separate 8 tbsp cooking oil in the patty-frying wok and heat over medium heat.

    Uses 8 tbsp oil drawn from the frying allowance

16. 16

    Step 16: Test the oil with one patty. If it browns immediately, reduce the heat before adding more. Fry a few patties at a time, turning carefully, until both faces are golden, the egg coating is cooked through and the centres are thoroughly hot. Adjust the heat so they brown steadily without burning. Repeat for all the patties.

    Uses The coated patties from step 14, with spent coating discarded · The 8 tbsp oil heated in step 15

17. 17

    Step 17: Lift the cooked patties onto a plate lined with kitchen paper to drain excess oil, then serve hot. Refrigerate any cooked leftovers promptly; reheat them thoroughly before serving again.

    Uses The cooked patties from step 16, lifted out of the frying oil