Tuesday, January 10, 2012
Potato Croquettes (Perkedel Kentang)
1/2 kg of potato, peeled and cut smaller
2 stalks of celery, chopped
1 stalk of spring onion, chopped
1 egg yolk
salt and pepper to taste
Heat the oil and fry the potatoes until they are tender. Set aside, let the oil absorbed.
Mix the potatoes with celery, spring onion, fried shallot, salt and pepper. Blend together. You can use a grinding stone or a food processor. Then add the egg, continue blending.
Shape the potato mixture into a small square. Before you do it, taste the mix to ensure it's salty.
Store them in the fridge for 30 minutes. This step is to ensure that the shape won't be falling a part when you fry the croquettes.
Cover each croquette with softly beaten egg yolk, fry with deep frying pan.