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U.S. Potato “Perkedel” Vegetables Fritters

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Print Recipe

Total Time15 Mins

Prep Time10 Mins

Cook Time5 Mins

ServingsServes 4

Prep Method: Fried

Dish

AppetizerSnack

Prep Time

10 Mins

Cook Time

5 Mins

Serving

Serves 4

Ingredients

100gm U.S. Dehydrated Potato Granules
300ml Fresh milk
20gm Unsalted butter
10gm Coriander leaves (Chop)
40gm Dried Shallot
10gm Flour
5gm Salt
2gm Pepper
2 nos Egg

Sweet Soya sauce with Tamarind

70gm Sweet Soya sauce
30gm Tamarind juice
5gm Red chili (Chopped)

Preparation

Standby a medium size mixing bowl. Add the sweet sauce, tamarind juice and red chili chopped. Mix well.
Standby a medium size pot to make the U.S. mashed potatoes. Add the fresh milk and unsalted butter. Add the U.S. dehydrated potato granules and seasoning. Mix well.
Standby a medium size mixing bowl. Add the U.S. mashed potatoes, coriander chop and dried shallot. Mix the ingredient well. Fold the mixture into 20-30gm size ball and flatten into “perkedel” potato cakes shape.
Preheat a medium pot until 180°Celsius. Dip the “Perkedel” into the egg wash before putting them inside the pot and slowly cooking them until they are golden brown. Remove from oil and arrange the U.S. Potato “Perkedel” or vegetable fritters on the serving plate. Serve with the sweet soya tamarind sauce.

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Nutrition Facts Per Serving

Calories

261

Fat

7.8g

Carbohydrates

36.3g

Fiber

2.7g

Protein

10g

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