Perkedel Kentang (Potato Perkedel Patties)

Potato Patties or perkedel kentang is Indonesian mashed potatoes patties. The word perkedel was derrived from Dutch frikadel. In East Java, the perkedel patties are usual condiment to a chicken soup (with no coconut milk) whereas in other regions, perkedel will company a special coconut-based chicken soup.  Perkedel kentang can be served with nasi kuning (Indonesian yellow rice) as well.

Ingredients

• 1.1 kilogram (2lbs) potatoes, cut into smaller pieces
• 2 stalks Chinese celery, finely chopped
• 1-2 eggs, lightly beaten
• 3 tablespoons homemade chicken oil
• extra virgin coconut oil (can be used other cooking oils with high smoke point) for deep frying
• ♥♦ Spice Paste: ♦♥
• 1 2-pound Cornish hen, butter flied and flattened
• 3 shallots
• 3 candlenuts
• 3 garlic cloves
• 1/2 nutmeg, grated
• 1 1/2 teaspoons ground white pepper
• 1 teaspoon sea salt

Directions:

Pre-heat oven at 350 degrees F. Place diced potatoes on a baking pan. Bake for 30 minutes or until tender. Remove from the oven and let cool down.

With a mortar and pestle or food processor, pound/grind shallots, garlic, candlenuts, pepper, sea salt in a mortar and pestle to fine paste.

Heat up your wok and add chicken oil. Stir fry the spice paste until you can smell their aroma.

Mash potatoes till fine using mortar and pestle or food processor. Add stir fried spice paste, the remaining chicken oil from stir-frying, and grated nutmeg. Process until well-blended.

Transfer mashed potatoes mixture into a large bowl and add chopped Chinese celery. Mix them well.

Shape into round and flat patties. Coat patties with beaten egg and deep-fry in hot oil until golden brown, about 2 minutes each side.

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