Ramadhan has been a perfect time for me (and the kids) to spend some time at the kitchen. As we are preparing for ifthar, I usually venture those simple but yummy recipe that will fit my family's appetite for a lovely dinner.
This time I have Perkedel kentang, or loosely translated as potato croquettes. Indeed you will find many variations of it over the internet, but the one I will share with you is my family's simple version.
My son Bo is a big fan of potatoes. He loves everything you do to potatoes so I usually try to mix it with veggies and other ingredients.
Here's the ingredients we need:
4 pieces of big potatoes - I use Idaho potatoes because its texture is nice and perfect for it.
Salt - as desired
Pepper - as desired
Ground nutmeg - as desired. I love using it because it gives you different aroma
Spring onions - thinly sliced
Egg - beaten, for dipping before frying
Oil - for frying
Sometimes we mix corned beef or ground beef with this perkedel. You are free to do so of course but This time, I prefer to mix the potatoes and spring onions only.
Here's how to cook:
Boil all the potatoes until they are soft enough but not too soft. Some people love to fry it instead, but since we will fry the final product later, I try to minimize the oil by boiling it. Using potato masher or like me, using traditional mortar and pestle, mash the potatoes together with garlic, salt, and pepper. Add thinly slice spring onions for extra flavor, color and aroma.
My kids helped me out by shaping it into small, bite-size balls of potato croquettes.
Beat an egg, add a bit of salt, then dip the croquettes into it before frying it until it's beautifully golden and well-cooked. And... That's it. Super easy, right :).
Perkedel kentang will be a perfect companion for a bowl of steamed rice and chili sauce. But it's perfect to munch it just like that.
Hope you enjoy it as much as we do.