Indonesian Potato Patties (Perkedel Kentang)
I’m pretty sure that every culture has its own version of some sort of vegetable patties or fritters. This version that I am going to share with you today is sort of my adaptation of the Indonesian version that I remember growing up with. Some people would add minced cooked shrimp or pork, but I prefer mine without them . I also remember that the original version that my grandaunt used to make for us used mashed fried potatoes instead of steamed. But in attempt to make it healthier, I decided to just steam the potatoes, especially since I figured that I would fry the patties anyways. These turned out to be really good – and I couldn’t stop eating them. I think I ended up with two dozens, and they reheated wonderfully in the toaster oven. They were great as an appetizer, or just an additional side dish to go with your Asian-themed meal.
2-lbs of potatoes
2 tbsp of minced shallots
2 tbsp of minced garlic
2 tbsp of minced Chinese celery, or celery leaves
1 large egg, seperated
1/2 tsp of salt, or more
1/4 tsp of white pepper, or more
Peanut oil, for frying
Peel, steam, and mash the potatoes. Set aside.
Add minced shallot, garlic, celery, and egg yolk into the mashed potatoes, and mix together until combined. Season with salt and pepper, and adjust amount to taste.
Shape about 3-4 tbsp of the mixture into a thick oval coin. Continue to do this until the rest of the mixture is gone. Set aside.
Put the leftover egg white into a small shallow bowl, and whisk it briefly. Then, one by one, dip potato patty into the egg white. Set aside.
Heat peanut oil in a shallow frying pan. Once the oil is heated, fry the potato patties. Do not crowd them. Fry them about a couple of minutes on each side until they are browned. Then flip carefully. Fry all patties – and serve them hot with spicy sauce.
Yield: approx 2 dozens