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)

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.

Difficulty: Easy

Preparation: 30 min
Cook: 15 min
Clean up: 15 min

Steps: 5 steps
16 Ingredients

Difficulty: Easy
Steps: 5 steps
16 Ingredients

Preparation: 30 min
Cook: 15 min
Clean up: 15 min

Instructions

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

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
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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

Make egg wash
- In a medium size bowl, crack 2 eggs and add a dash of water

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

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

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Name: Pumpkin and Potato Patties (Begedil Labu)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H45M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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)