PERKEDEL KENTANG / POTATO PANCAKE (About 20 small pieces or 10 large pieces)
What you will need:
  • 1 lbs of potato (peeled and diced into ½-inch square)
  • 3 oz of ground pork/chicken
  • 1 oz of shrimps (finely minced)
  • 2 cloves of garlic (finely chopped)
  • 1 tbsp of corn starch
  • 1 stalk of celery (finely diced)
  • ½ egg (beaten) or as needed
  • Salt and white pepper to taste
  • Peanut Oil/Vegetable Oil for frying
Instructions:
  1. Deep fry the diced potato until cooked. Place them in a bowl and mashed with fork while still hot because it's easier to do so. Set aside
  2. Preheat a medium-size skillet and add in about 2 Tbsp of oil. Add in the garlic, pork, shrimps and stir fry until fragrant and the pork is cooked through and used spatula to break up the ground meat. Season with salt and pepper to taste
  3. Mixed no.2 with the mashed potato and add in corn starch
  4. Beat in ½ egg into the mixture. If the mixture is not moist enough to form a ball, can add a bit by a bit of the beaten egg until you can form a ball without falling apart. It's up to you weather you want to make big patties or small patties
  5. Form the mixture into balls, then flatten with your palm to about ½" in thickness
  6. Preheat a oil enough to deep-fry the potato pancake. Deep fry until golden brown, it shouldn't take long, about 1 minute on each side or so. Keep your eyes on them as they may brown faster if your pancake is smaller in size. Place on absorbent paper towel and serve warm or room temperature on its own or with other dish
Notes:
I tried not to deep-fry the potatoes before by just boiling them and baked them before and they perkedel just didn't turn out as it should
Recipe by What To Cook Today at http://whattocooktoday.com/perkedel-kentang-potato-pancake.html