Perkedel kentang
Perkedel kentang, from above
Non vegEggJava

Perkedel kentang

Potato patties with fried shallots and pepper, dipped in egg and fried. Dutch frikadel, gone Javanese.

45 minTime
7 gProtein each
mildSpice
From frikadel1 chapter · 1 min read

Make it your way

Grandma's wayFried shallots, nutmeg and egg coat.
The original
250kcalsame
7 gproteinsame
4 gfibresame
45minutessame

Perkedel kentang.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 large
Shallots4, sliced and fried
Cooking oil (vegetable oil)for frying shallots and patties
Egg2, 1 in the mix, 1 for coating
Spring onion (green onion, scallion)2, finely sliced
Coriander leaves (cilantro)a little, or celery leaves
Whole spicesa grating of nutmeg
White pepper¼ tsp
Salt1 tsp

Method

3 steps
  1. 1Fry potato chunks until just cooked (traditional) or boil, then mash while hot.
  2. 2Fry shallots until crisp, crush, and mix into the potato with spring onion, herbs, nutmeg, pepper, salt and 1 egg.
  3. 3Shape into flat patties, dip in beaten egg and shallow fry until golden.
Serve it like this

Stack the patties on a plate and serve beside soto ayam, with rice and sambal, or as a snack with chilli sauce.

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Make it a meal

What goes with Perkedel kentang: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi kuning40 min
Bread or rice Methi thepla40 min
With a main Soto ayam75 min
With a main Bakso75 min
On the side Sambal terasi25 min
To drink Masala chai10 min
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