Perkedel
Ingredients:
- 2 large potatoes (about 450 g) – peeled and cut into small cubes
- 1 garlic clove
- 2 small shallots
- 1 candlenut aka kemiri or buah keras (omit if not available)
- 1 stalk spring onion – finely chopped
- 2 stalks coriander – finely chopped
- ½ tsp white pepper
- 1 tsp salt
- 1 tsp sugar
- ½ tsp chicken powder
- 1 egg for coating – lightly beaten
- Vegetable oil for frying
Full instructions:
- Using a mortar & pestle or food processor, grind the garlic, shallot, candlenut and seasoning to a paste.
- Cook the paste in a lightly oiled pan until fragrant and set aside.
- Using a wok or deep frying pan, heat oil (approx. ⅓ inch level from the base) until hot.
- Carefully add in the diced potatoes and deep fry until light golden brown. They should be soft in the inside.
- Transfer the potatoes into a large bowl and mash them fine bits.
- Add in the spice paste, spring onions and coriander and mix until well combined. Give it a taste and add more seasoning if necessary.
- Using your hands, mold and form round patties approx. 2-inch size. If you are not using right away, cover and store them in the fridge.
- Coat the patties gently in the beaten egg and deep fry for 2 minutes until golden brown, turning occasionally to ensure even browning.
- Serve warm.
- Wrap unused portion with cling wrap and store in freezer for up to 3 months.
