Pegedil Daging or Meat & Potato Patties are usually served as a snack with chilli sauce or as a side dish to the main meal. This recipe’s by a friend, Tasha who served it with Soto Ayam (Soto Chicken) and Cili Kicap Manis..

Recipe adapted from Tasha’s Pegedil Daging


  • 5 large or 450g potatoes, peeled and cut into large chunks
  • 500g minced meat (beef, lamb, pork or half-half)
  • 1 large onion, peeled, finely chopped
  • 6 stalks spring onion, finely chopped
  • 2 large eggs
  • salt & pepper, to taste
  • 2 tbsp light soy sauce, optional



    Makes ±25 small golfball-sized patties
    Total time ±90 mins
total time


  1. Boil potatoes for abt 10 mins or till soft. Mash potatoes in a large bowl and put aside. (I used pre-cooked sliced potatoes, microwaved for abt 5 mins in a microwave-safe bowl with cover. Then roughly mash with a fork.)
  2. Fry chopped onions in a 1 tbsp oil in a preheated wok. Scoop it out, drain on a pc of kitchen paper and put aside. (I used 2 tbsp oil and left fried onions in wok.)
  3. Using the same wok, heat another 1 tbsp oil and add in minced meat. Fry till cooked. (And then add minced meat which I’d marinated with 1 tbsp light soy sauce and pepper, without additional oil.)
  4. Add cooked minced meat to mashed potatoes. Then add chopped spring onions and fried onions.
  5. Season with salt and pepper. (I added 1 tbsp light soy sauce.) Mix all till well combined.
  6. Wet hands, scoop a handful of mixture and using both hands, press mixture into a golfball-sized ball, flatten it a little and put on a large plate. Continue doing the same till all mixture’s made into slightly flattened balls.
  7. (Then I put patties in fridge for abt 30 mins, to firm up; so that when I add patties to egg mixture, they don’t break up. Remove patties from fridge.)
  8. Heat up cleaned wok with some oil ready for deep-frying.
  9. Beat eggs and put patties into beaten egg mixture and cover patties with beaten eggs.
  10. Using a spoon, put egg-covered patties with a little egg mixture, carefully into wok. Fry patties on all sides till golden brown. (I shallow-fried my patties.) Drain on kitchen paper of excess oil.
  11. Serve immediately.

I served them as a snack with Spicy Sweet Chilli Sauce as well as had them as an accompaniment to roasted ham and lettuce salad on another day. Thank you, Tasha.. It was yummy.. 🙂


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