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  • Subashini Pallianysamy

Begedil Ayam

Updated: May 27, 2020

Begedil Ayam or probably defined as Chicken Cutlets one of  Malay popular snacks. The word Begedil  originated from Malay word. It usually made from potatoes, onions, chicken or beef meat and fried till golden brown. It is one of accompaniment for my all time favorite Mee Soto.  Whenever I feel to do Mee Soto, then the begedil sure in my top list. The cutlets can be done plain without chicken chunks as well. Normally potatoes for begedil would be fried then mashed. In order to less use of oil, I prefer to parboiled the potatoes. Few things need to be considered before we start, listed below:

  1. Don’t overcook the potatoes.

  2. Drain out from the water immediately once cooked.

  3. Don’t mashed the potatoes too soft. Then it will be soggy and soft to shape into patties.

  4. Chicken must be minced finely so that easy to cook

  5. Make sure the oil is hot enough to deep fry the patties. Otherwise the patties will have tendency to absorb more oil.

  6. You may add another tablespoon of corn flour if you find your patties too soft to shape. But don’t add too much. 

So here we start!


  1. 4 potatoes boiled, peeled and mashed

  2. 1 cup minced chicken 

  3. 1 big onion chopped

  4. dash of white pepper

  5. spring onions chopped (handful)

  6. fresh coriander leaves chopped (handful) 

  7. 1 green chilli (optional)

  8. 1 tbsp cornflour

  9. 2 eggs

  10. salt

  11. Cooking oil 

Preparation method :

  1. Heat 2 tbsp of oil in a pan. 

  2. Fry the onions till soft and brownish. Then Half cooked the minced chicken in medium flame for about 3 minutes. Dish out.

  3. Add the fried onions and chicken into the mashed potato.

  4. Add chopped coriander leaves, spring onions, white pepper, corn flour and salt too to the mashed potato. I did not add green chili since I’m going to serve this to my little boy. 

  5. Mix everything together.

  6. Take a small portion and make a small ball. Then press on top to shape like round patties.

  7. Heat the oil in a wok for deep fry.

  8. While waiting for the oil to be heated, beat two eggs in a shallow bowl.

  9. Now coat the patties with beaten eggs and deep fry in the heated oil. 

  10. Drain excess oil in the kitchen paper. 

  11. Serve while hot with steamed rice, Soto Johor, or just serve with any condiments.  

Good Luck! 

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#Chickenvarieties #Malaysianfavourites #Snacks