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.
Be the first to review this recipe by clicking the button below