Indonesian & Malaysian

Perkedel Kentang

Name: Perkedel Kentang
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian & Malaysian
Ingredients: 2 lbs russet potatoes, peeled and quartered; 4 shallots and 3 cloves garlic, thinly sliced; 2 eggs (1 mixed into batter, 1 for dipping); 2 scallions sliced, 1 tsp ground white pepper, and 1.5 tsp salt

Indonesian fried potato fritters mashed with fried shallots and spices, bound with egg and pan-fried into crisp little patties.

45 minutes

Serves 8

Side

Contains common allergens

Egg

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Instructions

4 steps

1
Heat 3 tablespoons of oil in a small skillet over medium heat and fry the sliced shallots and garlic for 3 to 4 minutes until golden and crisp, then drain on paper towels, reserving the flavored oil.

2
Meanwhile, fry the quartered potatoes in a few inches of oil at 350°F for 6 to 8 minutes until tender and lightly golden (or boil until soft), then drain well and mash them smooth while still warm.
3
Fold the fried shallots and garlic, sliced scallions, ground white pepper, salt, ground nutmeg, and one beaten egg into the mashed potato until evenly combined, then shape the mixture into 12 oval patties about 1/2 inch thick.
4
Dip each patty in the second beaten egg and pan-fry in 2 tablespoons of the reserved oil over medium heat for 2 to 3 minutes per side, until deeply golden and crisp. Drain briefly and serve warm alongside rice and soup.

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