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Ingredients
- Serves 2-4 people
1 kg potatoes
5 gr Nutmeg Powder
10 gr Chicken Powder
3 gr salt
30 gr leek
20 gr celery slice
10 gr White Pepper Powder
1 egg
70 gr Corned Beef
Dip:
3 Chicken Eggs
500 ml oil (for frying)
Perkedel Kentang Kornet
This version of the famous Indonesian Perkedel keeps its signature potato base, but swaps out the usual minced meat with corned beef for a more savory kick. Perkedel Kentang Kornet can be enjoyed on its own as a delicious snack or as a side dish with rice and other mains.
- Easy
- 60 min
- 30 min
- 15 min
- 2 steps
- 11 Ingredients
- Easy
- 2 steps
- 11 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Perkedel making
- Peel the potatoes and then cut into thin strips (about half a cm). Fry them until cooked thoroughly but not till golden brown. Then remove and set aside.
- Mash the potatoes until smooth with no visible chunks.
- Put into a medium sized bowl then add leek slices, celery, ground nutmeg, ground pepper, fried onions, chicken powder, salt, eggs and corned beef.
-
Frying Potatoes
- Weigh perkedel to about 40 grams then shape it. After they are a round shape, press and flatten till it is patty like. Do the same for the remaining.
- Prepare a frying pan and cooking oil then heat it over medium heat.
- Crack three eggs into a bowl and stir until fully mixed.
- Dip the perkedels into the egg until it is fully coated.
- Fry until golden brown. Then remove and set aside.
Plate and Serve!
Prepare a serving plate, then arrange the cakes on a serving plate and serve.
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