Indonesian Potato Patty
- Cook time
- 45 min
- Servings
- 10 servings
Potato patty is a traditional Indonesian dish with a savory and tender flavor that's a favorite for any occasion. Made from mashed, carefully selected potatoes, combined with spices and fried until golden brown, this dish delivers a crispy texture on the outside yet remains soft and tender on the inside. Adding a touch of fragrant and rich Samhok shrimp paste makes the perkedel even more special, with a distinctive Indonesian savory sensation that's even more tantalizing. The aroma of the shrimp paste blends perfectly into the batter, making every bite even more delicious, savory, and addictive.
Ingredients
- 500 g potatoes, peeled and diced
- 1 teaspoon shrimp paste, fried or roasted
- 4 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 stalk celery, finely chopped
- 1 teaspoon salt
- ½ teaspoon bouillon powder
- ¼ teaspoon ground pepper
- ¼ sdt merica bubuk
- cooking oil as needed
How to make it
- Fried Potatoes: Heat oil, fry the potato pieces until cooked and tender (can be pierced with a fork), but don’t let them become too dry. Drain and mash the potatoes while still warm.
- Stir-fry Spices: In a little oil, sauté the shallots, garlic, and shrimp paste until fragrant and cooked through.
- Blend the Spices: Grind the sautéed shrimp paste with salt, pepper, and bouillon powder until smooth.
- Mix the Dough: Add the ground spices, egg yolk, and chopped celery to the mashed potatoes. Mix well with your hands or a spoon.
- Shape the Dough: Take about 2 tablespoons of dough, shape into balls, and flatten slightly to your liking. Repeat until the dough is used up.
- Egg Coating: Beat the egg whites lightly. Dip the croquettes into the egg white until completely coated.
- Frying: Heat a generous amount of oil. Fry the croquettes over medium heat until golden brown. Turn occasionally for even cooking, then remove and drain.
