Indonesian delight: How to make the perfect potato croquettes

In this version, potato croquettes disappear from plates in no time. They are crispy and soft, and their interior is a flavour bomb. However, you don't need to hunt for exotic products in expensive stores. You can make perkedel with what you already have in the fridge. Be sure to write down this recipe.

Perkedel is a vegetable patty from Indonesian cuisine. Its most popular version is based on mashed potatoes, but other versions of this dish are also known, such as with corn, tofu, or minced fish. These patties were introduced to Indonesia by Dutch colonists, and the original dish was most likely frikadellers or minced meat meatballs.

Mashed potatoes are made from fried (not boiled) potatoes. Raw potatoes are deep-fried until they become soft inside and golden on the outside. They are then mashed into mashed potatoes and mixed in a 1:1 ratio with minced meat or corned beef. More often, however, classic perkedel contains less meat or none. Chopped onion and spices (white pepper, dried garlic, dried shallots) are then added to the mixture. Flat, round potato croquettes are shaped from the prepared mixture, dipped in beaten egg, and then fried in deep fat.

Ingredients:

• 2 potatoes,
• 1 egg,
• 1 green onion,
• dried garlic, nutmeg, ground coriander,
• salt, pepper,
• 115 grams of minced meat,
• oil for frying.

Preparation:

1. Mix dried garlic, salt, pepper, and nutmeg.
2. Peel and cut the potatoes into smaller pieces, then deep-fry them until they form a crispy crust and are done inside.
3. Fry the minced meat, season with salt and pepper, and add green onion and ground coriander.
4. Mash the prepared potatoes and season with the mixed spices and chopped green onion.
5. Form patties from the mixture will be sticky, so it's a good idea to lightly oil your hands lightly first. Place the minced meat inside each patty.
6. Coat the patties in beaten egg and fry on both sides until golden.
7. Place on a plate lined with a paper towel.