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)

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!

Reviews

icon
Ingredients
icon
Share
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
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.