Potato cake - Perkedel kentang
Cooking time: 15 min. / 30 min.Difficulty: easy
When in Indonesia, there are days, when you have a feeling it would be great to have something else than rice as a side dish for a change. How about these potato cakes? The truth is locals eat them with rice too, but you do not have to :) The recipe is easy, with just a few ingredients and yummy of course.
Process
Boil potatoes with the skin. Do not boil them completely. We do not want them mashed. Peel, crush them coarsely with your hands and put to a dish.
Crush in a mortar or in a blender, adding one by one, these ingredients: shallots, garlic, pepper torn on smaller pieces, kaffir lime leaves torn on smaller pieces.
Add the mix to corn, add 2 eggs, salt to taste and mix well.
Blend 1 egg with a fork.
Create cakes of the mix, dip into the egg and fry from both sides shortly on mild fire until they reach golden color. Level of oil should reach to the top of cakes.
Serve with othere Indonesian dishes and rice.
If you like these potato cakes, you may like corn cakes too. Recipe including authentic video is here.
To buy Indonesian mortar cobek US, To buy kaffir lime leaves US, UK, Europe
Ingredients
For 10 cakes:
- 4 large potatoes
- 4 kaffir lime leaves
- 4 shallots
- 5 cloves garlic
- 2 local red peppers - not hot (equal to 1/4 of red capsicum from the "West")
- 3 eggs
- pinch of salt
- oil for frying
Authentic tools needed:
- wok
- Indonesian mortar cobek
- rice cooker
