Perkedel Kentang

INDONESIA

Mashed potatoes get a makeover with these spiced fritters

Chop the shallots and garlic. Stir-fry the chopped shallots and garlic until soft.
Mash the fried shallots and garlic using a mortar and pestle or a food processor. Set aside.

Peel the potatoes, wash them, and cut them into pieces.
Fry the potato pieces until soft.
Mash the fried potatoes using a mortar and pestle (cobek) or a potato masher until smooth. (You need to mash them while the potatoes are still hot!)
Transfer the mashed potatoes into a large bowl. Add the mashed shallot and garlic mixture, 1 egg yolk (reserve the egg whites for later), finely sliced spring onion, chopped cilantro, sugar, chicken stock powder, salt, white pepper, and curry powder. Mix well until all ingredients are thoroughly combined.
Take about 2 tablespoons of the mixture and shape it into flat, round patties.

Beat the reserved egg whites and the other whole egg in a bowl. (Sprinkle a little bit of salt and pepper if you want). Dip each potato patty into the beaten egg mixture, coating them evenly.
Fry the patties in hot oil until they are golden brown on both sides. (Dip in the egg and fry immediately one after another; don’t soak in the egg for too long).
Serve the Perkedel Kentang hot. Recommend dipping them in Indonesian chili sauce (ABC brand is a good option and is sold globally). Alternatively, you can mix sambal with kecap manis (sweet soy sauce) as a dipping sauce.

Course: Snack

Region: Asia

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