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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)
Recipe Courtesy of
Asian Food Network
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
-
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
-
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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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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