Friday, March 09, 2007

Begedil - Begedelicious fried meat and potato patties

WHB is at Morsels & Musings this week, and I'm giving cilantro, also known as coriander leaves, the limelight. Name variations for cilantro include dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. Generally, I find that cilantro does not last or keep very long. After a week in the fridge, the leaves start to turn yellow and wilt. Do not wash the herb until you're ready to use it since excess moisture will turn the leaves to green/yellow slime during storage. Find more cilantro storage tips here.

When you are using cilantro for garnish, it's hard to use up one lil' bunch of the leaves. This Begedil (Fried potato cutlet) recipe makes use of lotsa lotsa cilantro. So, the next time you have that bunch of cilantro in your fridge, you can fully utilize them this way.

Potato cutlet/potato patties (makes ~8 pieces)

-1lb potatoes, boiled and peeled
-0.5lb ground beef (substitute with other ground meat you wish, if you don't take beef)
-8-10 stalks cilantro, cleaned and chopped
-2tbsp fried shallots
-2 eggs,
-salt and pepper to taste
-cooking oil

1. Mash up the boiled and peeled potatoes
2. Heat oil in pan at medium heat and fry the ground beef for a while
3. Mix mashed potatoes, fried beef, cilantro, fried shallots together (except the eggs), till evenly mixed
4.Shape into a ball
5. Separately beat the eggs.
6. Heat oil in a pan on medium-high, and dip the begedil(potato cakes) individually in the beaten eggs and drop into the hot oil (can fry 3-4 at a time, depending on size of pan)

Begedil. Begedelicious!

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