Pergedel Kentang Sapi - Beef & Potato Fritters
Serves: 4-6 as entrée
Total time: 45 minutes to 1 hour (depending on your skills)
Pergedel comes from the Dutch word Frikadel - this dish having a Dutch heritage that goes back to colonial times. However, the original Dutch style is made from minced beef, chopped onion and chopped carrots. However, in Indonesia potato is added as it is cheap and filling.
Ingredients:
2 large potatoes or 6 small ones - fried until brown or boil until soft, and then mash in a large bowl
100g mince beef (optional) - pre-cook on a fry pan and drain excess water
3 peeled garlic & 3 peeled eschallots, roughly pounded and fried until fragrant
1/2 tsp of stock powder of your choice, beef, or vegan
1 tsp corn flour or arrow root
3 eggs
300ml veggie oil for shallow frying
A handful of chopped celery leaf
Salt pepper to taste
Cooking Method:
- In a large bowl mix thoroughly and evenly mashed potato, with all other ingredients except eggs and oil
- Shape potato mix into round shape - up to your desired sizes line them up on a plate
- Heat up oil on a fry pan
- Mix 3 eggs in a separate bowl
- Once the oil is hot, turn your stove down to medium
- Dip each of your potato fritters into the egg mix and fry until brown. Make sure to put them on fry pan clockwise, so you know which one to turn over first. You can use your spoon to keep pouring hot oil on your potato fritters to speed up cooking process.
- Once all side brown and crispy, take them out from fry pan, drain on paper towel or you keep them warm in an oven tray on 100 degrees Celsius to get rid of excess oil while waiting for your guests to arrive or while waiting for other dishes to be ready.
- Serve as entrée with Bali In A Jar Chilli Paste