Ingredients

  • Serves 4 people
  • 300 g pumpkin (skin off and cut into chunks)

  • 200 g russet potatoes (skin on and cut into chunks)

  • 1 sprig spring onion (chopped)

  • 3 cloves garlic (chopped finely)

  • 4 birds eye chili (chopped finely)

  • 1/2 tsp cumin powder

  • 1/2 smoked paprika

  • 1/2 tsp dried thyme

  • 1/2 tsp mustard seeds

  • 1/2 tsp fennel seeds

  • 1/2 coarse black pepper

  • 1/2 cup bread crumbs

  • 6 tbsp sweet soy sauce

  • sea salt and sugar (to taste)

  • 2 kampung eggs

  • 2 cups cooking oil (canola oil)

Pumpkin and Potato Patties (Begedil Labu)
Recipe Courtesy of
Asian Food Network

Pumpkin and Potato Patties (Begedil Labu)

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A perfect midday snack, these pumpkin and potato patties (begedil labu) are easy to make and so tasty. Have it plain or even with rice on the side.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 5 steps
  • 16 Ingredients
  • Easy
  • 5 steps
  • 16 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Steam pumpkin and potatoes

    • Steam Pumpkin and potatoes until half cooked and slighly mash them so its easier to mold into patties


  2. Mix seasoning

    • In a dry pan add in thyme, mustard seeds, and fennel seeds and toast until fragrant and set in a bowl to cool


  3. Mix seasoning with pumkin and potatoes and form patties

    • In a big mixing bowl, with the semi mash pumpkin, add in chopped spring onions, half chopped garlic, 1/4 chopped chili, cumin powder, spoked paprika powder, toasted spices, black pepper, bread crumbs and mix well. 
    • Add in salt and taste
    • Roll golf size balls of the mixture and set aside on a plate


  4. Make egg wash

    • In a medium size bowl, crack 2 eggs and add a dash of water


  5. Fry patties

    • In a shallow pan, add in cooking oil and heat up oil on medium heat
    • Once oil is hot, dunk pumpkin balls into egg wash and into the hot oil and fry until brown
    • Once brown, remove and set aside


  6. Make sweet chilli sauce

    • To make the sauce, in a small pan, add in remaining garlic and chopped chili with a dash of water, fry until your eye starts to sting and you feel like sneezing and add sweet sauce sauce and let it simmer for 1 minute


Plate and Serve!

Dunk potato and pumpkin ball into sweet chili dipping sauce and eat whilst still hot

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 300 g pumpkin (skin off and cut into chunks)

    • 200 g russet potatoes (skin on and cut into chunks)

    • 1 sprig spring onion (chopped)

    • 3 cloves garlic (chopped finely)

    • 4 birds eye chili (chopped finely)

    • 1/2 tsp cumin powder

    • 1/2 smoked paprika

    • 1/2 tsp dried thyme

    • 1/2 tsp mustard seeds

    • 1/2 tsp fennel seeds

    • 1/2 coarse black pepper

    • 1/2 cup bread crumbs

    • 6 tbsp sweet soy sauce

    • sea salt and sugar (to taste)

    • 2 kampung eggs

    • 2 cups cooking oil (canola oil)

    Nutrition
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