Indonesian-inspired Fried Potato Patties
Crispy on the outside & soft on the inside with an oomph of flavour, these Indonesian-inspired Fried Potato Patties are a crowdpleaser!
Ingredients
- 1 kg Potatoes* peeled & cut into chunks
- 3 Shallots thinly sliced
- 1 tsp Salt
- 1 tsp White Pepper
- A small pinch of MSG* optional
- 1-2 tbsp Cornstarch
- 2 Eggs beaten
- Cooking Oil
Instructions
Making the fried shallots
- Fill the pan with a shallow layer of oil and heat oil in a pan over medium heat. The oil is ready if bubbles form when you insert a wooden chopstick into the pan.
- Add the sliced shallots and cook for about 8-10 minutes until golden brown in colour.3 Shallots
- Remove from pan, toss with a pinch of salt, and set aside.
Making the potato patties
- Bring a large pot of water to boil. Season with a pinch of salt and add the potatoes.1 kg Potatoes*
- Cook the potatoes for 15-20 minutes until they are cooked through and are soft enough to mash. Drain all cooking water.*
- Mash the potatoes. Then mix in the fried shallots, salt, white pepper, MSG (if using), and cornflour to the potatoes.1 tsp Salt, 1 tsp White Pepper, A small pinch of MSG*, 1-2 tbsp Cornstarch
- Using your hands, shape the mashed potato mixture into small patties. I like to make them each around a palm's size and at ½-inch thick.
- Fill the pan with a shallow layer of oil and heat the oil over medium heat. The oil is ready if bubbles form when you insert a wooden chopstick into the pan.Cooking Oil
- Dip each patty into the beaten eggs until coated and add to the hot pan. Repeat with each patty. Do not overcrowd the pan and cook in batches if need to.2 Eggs
- Cook the patties for about 3-5 minutes on each side until golden & crispy. Place the cooked potato patties on a paper towel to drain off any excess oil and serve warm.
Notes
- Maris Piper potatoes (or other floury potatoes) are preferred in this fried potato patties recipe because they have a higher starch content and offer a fluffier texture. Other waxy potatoes would still work in this fried potato patties recipe but the texture will differ.
- Make sure the water has been completely drained after boiling the potatoes. Too much moisture will make it harder to shape the patties and they may easily break during the frying process. You can leave the potatoes in the pot after draining the water and let the remaining heat further “dry up” the potatoes just to ensure there’s no unwanted moisture left.
- If you’d like to save time, you can just use pre-made crispy fried onions/shallots.
- Cornflour acts as a thickening agent to the mashed potatoes. This would help the potato patties to hold their shape when cooking. Adjust accordingly depending on the texture of your mash. Add more if you feel the mash is too soft.