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U.S. Potato “Perkedel” Vegetables Fritters

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Prep Method: Fried



Prep Time

10 Mins

Cook Time

5 Mins


Serves 4


  • 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)


  1. Standby a medium size mixing bowl. Add the sweet sauce, tamarind juice and red chili chopped. Mix well.
  2. 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.
  3. 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.
  4. 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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