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
Recommendation

Ramly Inspired Burger

Penang Char Kuey Teow

KL Hokkien Mee

King Mackerel Rendang

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

Prev Recipe

Soy Fried Peppery Chicken (Ayam Goreng Kicap Lada Hitam)

Next Recipe

Seafood Curry

Categories:

Reviews

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)