Indonesian Potato Fritters

Ingredients

• 500g potatoes, peeled and cut into chunks
• 100g ground beef (optional)
• 3 shallots, finely minced
• 2 cloves garlic, finely minced
• 1 stalk celery or 2 tablespoons chopped scallions, finely chopped
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• Cooking oil, for frying

Instructions

1. Boil or steam the potato chunks until very tender. Drain them well and mash thoroughly until smooth. Set aside.
2. If using ground beef, cook it in a pan over medium heat until browned and cooked through. Drain any excess fat.
3. Heat a small amount of cooking oil in a pan. Sauté the minced shallots and garlic until fragrant and golden brown.
4. In a large bowl, combine the mashed potatoes, sautéed shallots and garlic, cooked ground beef (if using), finely chopped celery or scallions, salt, white pepper, and ground nutmeg. Mix well until all ingredients are evenly combined.
5. Take a portion of the mixture and form it into a flattened round or oval patty, approximately 1-inch thick. Repeat until all the mixture is used.
6. Pour the beaten egg into a shallow bowl.
7. Heat enough cooking oil in a frying pan over medium heat.
8. Dip each potato patty into the beaten egg, ensuring it is fully coated.
9. Carefully place the coated patties into the hot oil. Fry for 2-3 minutes on each side, or until they are golden brown and crispy.
10. Remove the perkedel from the pan and place them on a plate lined with paper towels to absorb any excess oil.
11. Serve hot.