How to make Indonesian Potato Patties -
Potatoes mixed with shallots, bird’s eye chillies, celery, garlic and crushed, shaped into patties and shallow fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Shallots (शैलट)
Cuisine : Indonesian
Course : Snacks and Starters
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For more recipes related to Indonesian Potato Patties checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Chakna Platter - SK Khazana Rajma Galouti Kabab Grilled Vegetable and Mayo Wrap Cheese Toast
Indonesian Potato Patties Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Indonesian Potato Patties Recipe
Potatoes boiled and peeled 4 medium
Shallots 10-12
Bird’s eye chillies 2
Celery stalk 1
Garlic cloves 2-3
Fresh mint leaves 7-8
Fresh coriander sprigs 8-10
Roasted peanuts 1/4 cup
Salt to taste
Cornstarch 1 tablespoon
Oil for shallow-frying + to grease
Egg 1
Micro greens for garnishing
Method
Step 1
Quarter potatoes. Roughly chop shallots, bird’s eye chillies, celery and garlic.
Step 2
Put all the chopped into a mortar, crush with a pestle and transfer the mixture into a bowl.
Step 3
Put mint leaves, coriander leaves and roasted peanuts into the same mortar and crush with the pestle. Transfer the crushed ingredients into the same bowl.
Step 4
Place quartered potatoes in the same mortar and crush with pestle. Transfer this into the same bowl. Add salt and mix well. Add cornstarch and mix well.
Step 5
Heat sufficient oil in a non-stick pan.
Step 6
Grease your palms with oil, divide the potato mixture into 12 equal portions, shape them into balls, flatten to make patties and place on the worktop. Sprinkle cornstarch on half the patties through a sieve.
Step 7
Shallow-fry the patties in hot oil, turning them once, till crisp and brown on both the sides. Drain on absorbent paper.
Step 8
Break egg in a bowl and whisk well. Dip the remaining patties in it. Shallow-fry these patties in the same hot oil, turning them once, till crisp and brown on both the sides. Drain on absorbent paper.
Step 9
Arrange all the patties on a serving plate, garnish with micro greens and serve immediately.
Nutrition Info
Calories : 1120 Kcal
Carbohydrates : 112.4 gm
Protein : 27.4 gm
Fat : 62.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
