With another journey through food to Asia, we meet up with the Begedil. Also known as the Perkedel in Indonesia, these are traditionally made with mashed potatoes and deep-fried. Very commonly, you can find these in the night market (pasar malam) or small stalls along the street (garai).
You can eat them on their own with a dipping sauce like mayonnaise and chili paste, or you can serve them in a clear soup/stew (usually Soto, or a noodle soup) like they are traditionally served.
You can usually see these potato patties come in two different shapes – round and flat. Since we’re pan frying them, rather than deep frying them, I chose to go with the round version.
Note: If you want to bring the carb counts down even further, use turnip or use only cauliflower for the whole recipe. If you use cauliflower only, you want to make sure that it’s well mashed and very soft so that no graininess can be detected in them once fried.
Yields 10 Begedil Keto Potato Patties
The Preparation
- 3 1/2 ounces rutabaga
- 4 tablespoons coconut oil
- 3 1/2 ounces cauliflower
- 2 medium shallot
- 4 tablespoons ground beef
- 1 tablespoon celery leaves, chopped
- 1 tablespoon green onion, chopped
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 large egg
The Execution
1. Slice 3.5 oz. Rutabaga into small pieces and fry until brown with 1 tbsp. Coconut Oil.
2. With a pestle and mortar, pound the fried Rutabaga until soft. Alternately, use a food processor. When done, set aside.
3. Microwave 3.5 oz. Cauliflower until soft and pound with a pestle and mortar (or use a food processor).
4. Thinly slice 2 Shallots. With a small and shallow wok (to create a deeper oil but only little is used) and 1 tbsp. Coconut Oil, fry until brown and crispy but not burnt. Set Aside.
5. With the same oil, saute 4 tbsp. Ground Beef until brown. Season with Salt and Pepper to taste.
6. In a bowl, add in pounded Rutabaga and Cauliflower, fried Shallot, cooked Ground Beef, 1 tbsp. each of Celery Leaves and Green Onion, 1/2 tsp. White Pepper (or Black Pepper) and 1/4 Salt. Mix well.
7. Scoop about 1 tbsp. of the mixture and shape into a small patty. I made 10 patties in total.
8. Whisk 1 egg in another bowl and coat each patty but not completely (do each before frying).
9. Fry the patties in batches with Coconut Oil until brown. I used 2 tbsp. Coconut Oil in total for this (two batches, 1 tbsp. each).
10. Serve with a stew or on their own!
This makes a total of 10 servings of Keto Begedil "Potato" Patties. Each serving comes out to be 81 calories, 7.1g fats, 1.8g net carbs, and 2.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 1/2 ounce rutabaga | 37 | 0.2 | 8.6 | 2.3 | 6.3 | 1.1 |
| 4 tablespoon coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 3 1/2 ounce cauliflower | 23 | 0.5 | 4.1 | 2.3 | 1.8 | 1.8 |
| 2 medium shallot | 43 | 0.1 | 10.1 | 1.9 | 8.2 | 1.5 |
| 4 tablespoon ground beef | 144 | 11.4 | 0 | 0 | 0 | 9.7 |
| 1 tablespoon celery leaves | 2 | 0 | 0.4 | 0.2 | 0.2 | 0.1 |
| 1 tablespoon green onion | 2 | 0 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon white pepper | 4 | 0 | 0.8 | 0.3 | 0.5 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| Totals | 819 | 71.4 | 24.8 | 7.1 | 17.7 | 21.3 |
| Per Serving (/10) | 82 | 7.1 | 2.5 | 0.7 | 1.8 | 2.1 |
Keto Begedil "Potato" Patties
Ingredients
- 3 ½ ounce rutabaga
- 4 tablespoon coconut oil
- 3 ½ ounce cauliflower
- 2 medium shallot
- 4 tablespoon ground beef
- 1 tablespoon celery leaves chopped
- 1 tablespoon green onion chopped
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 1 large egg
Instructions
- Slice the rutabaga into small pieces and fry in one-quarter of the coconut oil until brown.
- Use a pestle and mortar to pound the fried rutabaga until soft. Alternately, use a food processor. Set aside once done.
- Microwave the cauliflower until soft and pound, using the pestle and mortar (or food processor).
- Thinly slice the shallots. Using a small, shallow wok (this helps create a thicker layer of oil without actually using too much) add in another quarter of the coconut oil and fry the shallots until brown and crispy — but not burned! Set aside.
- Using the same oil, sauté the ground beef until browned. Season with salt and pepper to taste.
- Add the pounded rutabaga and cauliflower, fried shallot, and cooked ground beef to a bowl. Also add in the celery leaves, green onion, white pepper (black would also work), and salt. Mix well.
- Scoop the mixture out in spoonfuls (about one tablespoon) and shape them into small patties.
- Whisk one egg in a separate bowl. Coat each patty lightly just before frying.
- Using the remaining coconut oil, fry the patties in batches until golden.
- Serve in a stew or on their own as a snack!
