Perkedel Kentang (Potato Patties) is a traditional Indonesian recipe for a classic accompaniment of patties made from fried and mashed potatoes with egg yolks, spring onion and seasonings that are coated in egg whites before being fried. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Potato Patties (Perkedel Kentang).
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Ingredients:
500g potatoes, peeled and diced
Add in salt, ground white pepper, garlic powder, freshly grated nutmeg
2 eggs, separated
1-2 spring onion thinly sliced (optional)
1 tbsp fried onion (optional)
oil for frying
Method:
Place a heavy-based frying pan over medium heat. Add a generous glug of cooking oil Once the oil is hot add in the diced potatoes and fry for about 15–20 minutes, until the potatoes are golden around the edges and cooked through.
Turn into a bowl and mash whilst still hot. Season to taste with salt, white pepper, garlic powder and nutmeg. Add the egg yolks, spring onions and fried onions, mashing into the potatoes until smooth.
Shape into patties, then roll in the beaten egg whites and fry until crisp on the outside and heated through.
Arrange on a warmed serving dish.
These are often served to accompany nasi kuning as part of a larger meal.
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