Frikadel Potatoes

This is dish is very common, sold by street food hawkers as part of rijjstafel style mixed rice (nasi campur). This traditional version of potato fritters / nuggets are quite easy to make. Mixed with herbs and spices, the potatoes are prepared the same way as mashed potatoes. They are then formed into balls and deep fried. 

These nuggets can be eaten as snacks by itself or with steamed rice. They are normally paired with sweet and spicy soy sauce as dip. The most favorite way to serve it is to dunk them into soto (clear Indonesian traditional spiced soup). The nuggets are then smashed completely, the small pieces will cloud the clear soup. 

The potato fritters here are meat-less variation of Dutch’s frikadel potatoes with corned beef. Whenever these are made at home, it would be hard to find any leftover at dinner time. Although they are really nice to be eaten in soup dishes, I still prefer them solo. 

In local language, this is called perkedel kentang. 

Ingredients 

500 gr potatoes
4 (50 gr) shallots
4  (10 gr) candlenuts
2 (10 gr) cloves garlic
1/2 teaspoon white pepper
1 teaspoon sugar (optional)
1/2 cup finely chopped spring onion
1/4 cup finely chopped celery stalks and leaves 
2 whole eggs, lightly scrambled

Instructions

• Wash and peel potatoes. Cut into quarters and deep fry in hot oil for 10 minutes until thoroughly cooked. You can also prepare it the healthy way – by boiling
• Using potato masher, mash the potatoes into soft pulp. I prefer mine to be lumpy, but maybe that is because I am too lazy to really work it out 
• Prepare the spice paste by grinding shallots, garlic, pepper, sugar and salt into smooth paste
• Mix the mashed potatoes with the spices, chopped onion and celery. Mix well
• Form into small balls by using 3 tablespoons of the mixture. Flatten it slightly using the palm of your hands. You will get roughly 20 nuggets
• Heat cooking oil in a wok / deep frying pan over high heat. Dip the nuggets into egg mixture before dropping them into the hot oil. Fry for 2 minutes each side, till golden brown
• Remove and drain. Pat dry with paper towel

• If candlenuts are not available, nutmeg can be used
• Any kind of critters (minced beef or minced chicken) can be added into the mixture
• We did not use salt here because we were going to eat them with soup

Step by step shots

 

Tagged as: candlenuts, deep fried, frikadel potatoes, mashed, perkedel kentang, potato fritter, potatoes, snacks