Back to 12 servings potato 2 pound russet potatoes, about 1 kg, peeled and cut into 1-inch chunks; starchy potatoes hold their shape best 8 ounce ground beef, about 225 g; optional, omit for a vegetarian version 4 clove garlic, peeled, 2 finely minced and 2 kept whole for pounding 3 medium shallots, thinly sliced, plus more for garnish if you like 2 tablespoon crispy fried shallots, bawang goreng; for the mixture, optional but recommended 2 tablespoon scallion, thinly sliced, green parts; celery leaves or chives also work 1 tablespoon cornstarch, binder 0.5 teaspoon ground nutmeg 0.5 teaspoon ground white pepper, plus more to taste 1 teaspoon fine sea salt, plus more to taste 1 teaspoon sugar 1 teaspoon chicken or beef bouillon powder, optional coating 2 large eggs, beaten, for dipping 1 cup neutral oil, such as canola or vegetable, for frying, about 1 inch deep dipping sauce 0.25 cup kecap manis, sweet soy sauce, for dipping 1 tablespoon rice vinegar, or apple cider vinegar 1 small red chile, thinly sliced, to taste
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1 Step 1: Simmer the peeled potato chunks in salted water until fork-tender, about 12-15 minutes, then drain well. Alternatively, fry them in oil at 300 F (150 C) until just tender but still pale, about 6-7 minutes; drain on paper towels.2 Step 2: Mash the hot potatoes smooth with a potato masher or fork, leaving no lumps. Let them cool slightly so they are easy to handle.3 Step 3: If using beef, heat 1 tablespoon oil in a skillet over medium-high and cook the ground beef, stirring and breaking it up, until fully browned and the liquid has evaporated, about 5-6 minutes. Season with a pinch of salt and pepper and set aside.4 Step 4: Pound the whole garlic cloves, shallot pieces and a pinch of coarse salt in a mortar into a smooth paste. Fry the paste in 1 tablespoon oil over medium heat until fragrant and lightly golden, about 2-3 minutes.5 Step 5: Combine the mashed potatoes, cooked beef (if using), shallot-garlic paste, minced garlic, crispy fried shallots, scallion, cornstarch, nutmeg, white pepper, salt, sugar and bouillon powder. Mix by hand until uniform and the mixture holds together, then taste and adjust the seasoning.6 Step 6: Shape about 2 tablespoons of the mixture into oval or round patties about 1/2 to 3/4 inch (1.5-2 cm) thick, moistening your hands with oil to prevent sticking. Place on a parchment-lined tray.7 Step 7: Chill the shaped patties, uncovered, for 30 minutes to help them hold their shape when fried.8 Step 8: Heat about 1 inch of oil in a deep skillet to 350 F (175 C). Dip each patty in the beaten egg to coat, letting excess drip off.9 Step 9: Fry the patties in batches, without crowding, for 3-4 minutes per side until deep golden brown and crisp. Let them set for a minute before turning so they do not break apart. Drain on a wire rack or paper towels.10 Step 10: Stir together the kecap manis, vinegar and sliced chile for the dipping sauce. Serve the perkedel hot with the sauce.getsaucepan.com/r/2854fc46-7a67-5b13-8890-a000a1837627
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