Perkedel Kentang

Name: Perkedel Kentang
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1.5 lbs Yukon Gold potatoes, sliced; 4 shallots, thinly sliced; 4 garlic cloves, minced; 2 tbsp Chinese celery leaves, chopped; 1/4 tsp ground nutmeg; 1 tsp salt; 1/2 tsp ground white pepper; 2 egg, beaten; 1 cup vegetable oil

Crispy on the outside and fluffy inside, these savory potato croquettes are fragrant with fried shallots, garlic, and nutmeg.

40 minMediumServes 4220 cal/serving

IndonesianSideStovetopVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

Ingredients

1.5 lbs Yukon Gold potatoes, sliced
4 shallots, thinly sliced
4 garlic cloves, minced
2 tbsp Chinese celery leaves, chopped
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp ground white pepper
2 egg, beaten
1 cup vegetable oil

Instructions

1

Heat 1 tablespoon of 1 cup vegetable oil in a skillet and fry 4 thinly sliced shallots and 4 minced garlic cloves until golden, then drain.
2

Deep fry 1.5 lbs sliced Yukon Gold potatoes in remaining 1 cup vegetable oil until tender, then drain and mash until smooth.
3

Mix mashed potatoes with cooked shallots, cooked garlic, 2 tbsp chopped Chinese celery leaves, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp ground white pepper.
4

Shape potato mixture into flat round patties.
5

Dip patties into 2 beaten egg to coat thoroughly.
6

Fry patties in 1 cup vegetable oil for 2 to 3 minutes per side until crisp and golden brown.

Questions

How long does Perkedel Kentang keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Perkedel Kentang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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