Perkedel

Perkedel, Step by Step

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1. Mash the potatoes thoroughly and cook in a dry pan over a low heat for 1 minute to dry. Cool for 10 minutes.

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2. Mix in the shallots, spring onions, celery, nutmeg, pepper, salt and the 1 egg.

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3. Shape into 12 discs about 6 cm across and 1.5 cm thick.

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4. Heat the oil in a frying pan. Dip each disc in the beaten eggs and cook in batches for 2 minutes on each side until golden.

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5. Drain on kitchen paper and serve warm.

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Notes for Getting It Right

• Dry the mash well.
• Wet your hands when shaping.
• Chill the patties for 15 minutes if the mixture is soft.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Serving Suggestions

• Steamed rice
• Sambal
• Soto ayam
• Sweet soy sauce

Leftovers and Storage

Keeps in the fridge for 2 days. Reheat in a hot oven.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.