Home Appliances
Ingredients
|
1kg Yellow Potatoes 2L Cooking Oil 2L Water 2g Nutmeg Powder 5g Corn Flour 15g Chinese Celery 15g Fried Shallots |
20g Garlic 30g Shallots 195g Eggs To Taste Salt To Taste White Pepper Powder To Garnish Chives |
Methods
1. Peel potatoes and cut them into wedges. Soak them in water after to prevent them from browning.
2. Chop Chinese celery and remove the potato wedges from water.
3. Fry potato wedges in a pot of heated oil for 8 to 10 minutes, until softened. Remove them after. Separate 2 tablespoons of heated oil and set them aside together with the rest of the oil for later.
4. Blend garlic and shallots into a coarse paste. In a heated pan, add 2 tablespoons of oil from frying the potatoes before and the blended paste. Fry for 3 minutes, until lightly brown.
5. Pulse blend fried potato wedges with your Hand Blender. Add Chinese celery, nutmeg powder, corn flour, cooked paste and fried shallots and mix well.
6. Season with salt and pepper. After which, divide potato mixture into individual portions of 30g each. Shape them into balls and flatten them slightly.
7. Crack and beat eggs. Reheat the pot of oil previously used to fry the potato wedges. Coat each potato cake with beaten eggs.
8. Fry each potato cake for about 3 to 5 minutes, till brown.
9. Chop chives. Garnish Perkedel with chives and serve.
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