Perkedel Kentang (Indonesian Potato Fritters)

Perkedel Kentang

Ingredients

Potatoes: 4 large potatoes (boiled- mashed). Meat: 200g ground beef. Aromatics: 5 shallots (sliced) 3 garlic cloves (sliced) 2 celery stalks (chopped). Seasoning: 1 tsp salt 1/2 tsp pepper 1/2 tsp nutmeg. Breading: 2 eggs (beaten) oil for frying.

Detail Steps and Procedure

1. Boil Potatoes: Peel and boil whole potatoes until tender (20-25 minutes). Mash while warm, let cool.

2. Cook Beef: Heat 1 tbsp oil, saut shallots and garlic until golden. Add ground beef, cook until browned. Season with salt, pepper.

3. Combine: In bowl, mix mashed potatoes, cooked beef, celery, nutmeg. Adjust seasoning.

4. Shape: Take 1/4 cup mixture, form into oval patties (about 1/2-inch thick).

5. Bread: Dip each patty in beaten egg, coating completely.

6. Fry: Heat oil to 350°F (175°C). Fry patties 3-4 minutes each side until golden brown.

7. Drain: Place on wire rack to drain excess oil.

8. Serve: Best served warm with rice or as snack with chili sauce.

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