2 cups mashed potatoes
2 eggs, beaten
1 onion, minced
mixed vegetables (to taste)
1/4 tsp. salt
1/8 tsp. white pepper
2-3 Tbsp. olive oil

1. Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add salt and pepper and stir.

2. Over medium heat, heat olive oil in a medium size nonstick frying pan.

3. Using your hands, shape the potato mix into flat little cake shapes, about 2.5 inches across. I got about 24 begedils from this, but that would obviously depend on your size. If using immediately, lightly coat each begedil with flour and place on a plate. But it's recommended that you place in an air-tight container and refrigerate for a few hours.

4. Once you're ready to fry it, heat up the oil in a frying pan. Break the remaining egg in a shallow bowl and beat lightly. Coat each begedil lightly in flour, then dip both sides in the beaten egg and then fry in the oil. Repeat with the rest of the begedils.

5. Fry on both sides, until nice and golden. But remember, don't put too many in the pan at one time, or they'll turn out soggy and greasy. Not nice.

6. Drain on kitchen towels, and serve while hot.