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Indonesian Potato Cakes (Perketel Kentang)

1 kg. (2 lbs) Potatoes
3 tablespoons milk
3 Stalks of Celery
3 Scallions
2 Cloves Garlic
Salt and Black Pepper
2 Eggs
4 Tablespoons Sesame Seeds
2 Teaspoons Whole Cumin (or 1 of Ground Cumin)
Peel and steam the Potatoes until soft.
Mash them thoroughly.
Season with salt and pepper.
Beat in the milk until they lighten
Chop the celery and the scallion finely and crush the garlic.
Stir these thoroughly into the potato and leave to get cold.

Shape this into balls about the size of a walnut.
Beat the eggs and put on a plate.
Mix the sesame and the cumin together on a plate.
Dip the potato balls into the egg then onto the sesame until coated.
Then flatten to make them easier to fry.
Fry these in hot sunflower oil until brown and crsp on both sides.
(You can do this in advance as they reheat well)
These would be delicious with a salad or as part of an Indonesian meal.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef