Perkedel

Ingredients for 4 servings:

• 5 large potatoes
• 1 shallot(s)
• 2 cloves of garlic
• 1 egg yolk
• 2 egg whites
• 1 tsp, heaped coriander powder
• 1 pinch(s) nutmeg
• 1 tsp, leveled salt
• ½ tsp ground white pepper
• some oil for frying
• e.g. Breadcrumbs, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegetarian Indonesian potato fritters

Boil the potatoes for about 20-30 minutes, until tender but not too soft. In the meantime, peel the garlic cloves and shallot, finely chop, or use a mortar and pestle. Peel the potatoes and mash them into a coarse puree, then mix well with the salt and spices. Add the egg yolk and mix. Knead the potato mixture into small, flat patties. Heat oil in a pan. Dip the patties in egg white and fry in the pan over medium heat. After about 5 minutes, when a golden-yellow egg white crust has formed on the bottom, carefully turn them over and continue frying until the patties are golden yellow. Remove the patties from the pan and place them on some kitchen towels to pat off any fat. Alternatively, you can also coat the patties in breadcrumbs before frying. This makes them easier to turn in the pan.