Meaty Potato Patties (also known as Pegedil / Begedil)

Name: Meaty Potato Patties (also known as Pegedil / Begedil)
Cuisine: British
Ingredients: Potatoes - sliced, fried & MASHED (see pic); 500 g minced meat - boiled & drained (or minced chicken); 2 big brown/yellow onion - finely chopped & sautéed; 1 bunch coriander - finely chopped; 1 tsp chicken powder seasoning; 1/2 tsp ground white pepper; 1 egg; 1/2 C mixed fried onion (store bought) - optional; 1 egg - egg wash before frying

Pinkblanket's Kitchen @pinkblanketskitchen

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Ingredients

A - First Preps
Potatoes - sliced, fried & MASHED (see pic)
500 gminced meat - boiled & drained (or minced chicken)
2big brown/yellow onion - finely chopped & sautéed
B - Second Preps
1 bunchcoriander - finely chopped
1 tspchicken powder seasoning
1/2 tspground white pepper
1egg
1/2 Cmixed fried onion (store bought) - optional
C - Last Prep
1egg - egg wash before frying

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Steps

1

Summary of the steps in 1 simple pic grid.
2

Clean & slice potato. Fry until soft. Drain & finely mash each batch with potato masher. Repeat until finish then season with ground white pepper & Chicken Seasoning powder. Mix until well combined.
3

Boil minced meat/chicken. Once cooked, drain water. Alternatively, you can skip this step by cooking the meat or chicken with onion (in step 4).
4

Sauté finely chopped onions until translucent. Turn off the heat and add onion to mashed potatoes. Add the rest of the ingredients in B. Mix & taste. Adjust taste accordingly.
5

Mix A & B until well combined. Taste & adjust seasonings accordingly.
6

Shape this mixture into balls & then lightly flatten them. Break another egg in a small bowl and beat well. Dip these patties in the egg mixture one by one right before frying. Preheat oil and fry patties in SHALLOW oil over medium heat. Avoid moving or flipping patties until they look lightly brownish. Turn/flip them and continue frying until patties are all cooked. Careful not to burn patties.
7

Drain patties. Serve warm. Enjoy on its own or with soup or rice.