Begedil (Malaysian Potato Patties)

Peel the potatoes and slice them into thick pieces.

Slice the shallots thinly.

Chop the spring onions into small pieces.

Slice the red chili into thin strips and chop the green chilies finely.

Heat a wok with about 100ml of cooking oil over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove the fried shallots and set aside.

Add the remaining cooking oil to the wok and heat to about 60% hot. Add the sliced potatoes and deep-fry over high heat until they are cooked through, light, and floating. Remove the fried potatoes and drain excess oil.

Place the hot fried potatoes in a bowl and mash them thoroughly using a potato masher or fork.

While the mashed potatoes are still warm, add the cumin powder, salt, and black pepper. Mix well to ensure even seasoning.

Add the fried shallots, chopped spring onions, red chili, and green chilies to the mashed potato mixture. Mix all ingredients until well combined.

Allow the mixture to cool slightly. Once cool enough to handle, take small portions and form them into round, flattened patties (approximately 10 patties).

Crack the egg into a small bowl and beat it well.

Reheat the cooking oil in the wok over medium heat. Dip each potato patty into the beaten egg, ensuring it's evenly coated, then carefully place it into the hot oil. Fry in batches.

Fry the patties until both sides are golden brown and crispy. Remove from oil and place on a paper towel to absorb excess oil.

Serve the Begedil warm as a snack or a side dish with your favorite curry or rice.