Perkedel Kentang

Indonesian called it Perkedel Kentang. I don’t know why they named it like that. Otherwise, this is an excellent meal, either for a side dish or an appetizer. Also it’s a perfect companion for yellow rice if you have some festive occasions in your house like a birthday or baby shower party. For daily meal, it’s usually eaten with rice (plain rice or yellow rice) and soto or some vegetables soup.

Category : Side Dish

Difficulty : Easy

Cooking time : 30 – 60 minutes

INGREDIENTS

– 1/2 kg of potato, peeled and cut smaller

– 2 stalks of celery, chopped

– 1 stalk of spring onion, chopped

– fried shallot

– salt and pepper to taste

– 1 egg

– 1 egg yolk

DIRECTIONS

1. Heat the oil and fry the potatoes until they are tender. Set aside so the oil is absorbed.

2. Mix the potatoes with celery, spring onion, fried shallot, salt and pepper. Blend them together. You can use a grinding stone or a food processor. Then add the egg, continue blending.

3. Then shape the potato mixture into a small square. Before you do it, taste if it’s already salty.

4. Store them in the fridge for 30 minutes or so. The longer, the better. This step is not important, but it will help to make the texture hard and when you fry them, the shape won’t be falling a part.

5. Put each croquette into egg yolk then fry with deep frying pan.

Note : If you like you can add some minced beef into mixture for additional taste.