Pergedel kentang (potatoes fricadel)

 I have been quite busy with thesis writing lately, well it felt a bit like a never ending business for a while. I sent it out and it came back with lot of questions, I addressed those questions and more questions were coming in. And when there were no more questions , I creatively created them and fixed it and fixed it. So wish me luck folks! I can't wait to graduate :)

And my in laws were visiting these past two weeks. I called them the Vikings, and they fond of potatoes or potatis in Swedish. I served this with salad and fried salmon at home. This food seemed to be one of Dutch influence in Indonesian kitchen. So let's cook!

Ingredients:

6 medium size gold potatoes
2 shallots, sliced thinly
1/2 tsp ground white pepper
1.5 tsp salt (add more if necessary)
Water to boil the potatoes
2 stalks Chinese celery; chopped thinly
1 egg yolk
2 eggs white; stir till it make form.
Vegetable oil to fry

Directions:

1. Peel the potatoes and cut in halves
2. Bring the potatoes to boil about 20 minutes
3. Takes the potatoes out and mash them.
4. Heat 5 tsp of vegetable oil then fry the onions till the smell is out.
5. Mixed the mashed potatoes, the fried onion, Chinese celery and egg yolk
6. Add the ground white pepper and salt
7. Form the mix into round shape or balls
8. Heat the oil to fry the potatoes balls
9. Dip the balls into the white eggas foam before fry them
10. Deep fry the potatoes ball till the skin is brown and crispy (more or less 2 minutes)
11. You can serve it with fried salmon or even mix it into soto.