mashed potato turn around pt 1

My leftover garlic mashed potatoes went from mashed to pattie with a little additional ingredients and I have to admit I enjoyed them. Not being biase of anything but I guess I am a potato fan – anything potato count me in especially when its fried anyways I turned the mashed potato around completely to come up with a different dish altogether. Its light it’s simple though I messed up in the final stages but it all came out in the end… before going into the whole mashed potato turn around let me tell you a little story of the ‘Begedil”. …

One upon a time in the village of Asia the women of the Malay community found a little spud called the potato – an irregular little thing with eyes that grew in the ground. They wondered what they could do with it – what dish could they create out of this interesting little plant so a little lady named Aishah decided why not make ‘begedil’ and this where the translator comes in –( begedil- is basically potato cake aka potato patty). So they wondered should they boil or fry it so Aishah decided its best to fry them. So the little spud was removed of its skin soaked in water and deep fried till it was about three quarters done after which it was drained and left to cool a little before the next process. She then took out a pestle and mortar (pic below) - a very useful tool in those days to make chillie paste, onion paste & etc)


and started pounding the potatoes. She pounded them in batches until she got a whole bowl of mashed up fried potatoes. Looking into her humble her spice cabinet she came across some spices which she felt would give these ‘begedil’ a distinct taste so out comes the white pepper, cumin powder, nutmeg, a little ginger and garlic paste (which was freshly made in those days seeing there as no electricity as yet).. cant forget the fried onions she thought )these were actually onions sliced up very thinly and deep fried till it was crunchy and stored for usage on a later day) and the scallions she thought something fresh is always in a dish like this. All these herbs and spices were then were mixed into the mashed up fried potato. She thought next time will try to add mince meat and see how it goes.. After mixing all the ingredients together she made shaped them into little patty like things which were about 1.5 inches thick..

On the stove (then they use charcoal stoves) she heated some oil in a deep frying pan. She then dipped the ‘begedil’ in egg and deep fried till it was a golden brown and thus the ‘begedil’ was born and its eaten with just about everything.

So since that day in that little village begedil has been passed on through generations and the way of making them hasn’t changed except these days we don’t use a charcoal stove anymore *grin*. But pounding the potatoes using the mortar and pestle still prevails. I don’t what it is – whether its tradition or taste but it does give it that distinct character. Some people do add minced meat to the mix but we prefer the non meat version of this very yummy side dish.

My mashed potato story will be continued in the next blog ..