Perkedel kentang

Perkedel kentang

Ingredients

750g potatoes
1 cups spinach leaves, packed
3 spring onions, roughly chopped
3 cloves garlic, roughly chopped
8 cashews
½ tsp ground nutmeg
1 ½ tsp ground pepper
1 tsp salt
4 tbsp cornflour in 2-3 tbsp water, plus a ½ tsp ground chilli (optional)

To serve (suggestion)

2-3 tbsp oil (peanut and/or sesame)
½ onion, diced small
½ red capsicum, diced small
1 clove garlic, finely chopped
1 tsp sambal oeleck

Chop the potatoes, toss them in a little oil and roast in a 200 oven until cooked. Place all of the other ingredients in a food processor and process into a chunky paste, not a smooth paste.

Once the potatoes are cooked, mash them and add the paste, mixing together thoroughly. When the mixture is cool enough to handle, form into small, palm-sized patties, coat in the cornflour mix and place on an oiled, non-stick baking tray. Cook for about 10-15 minutes on each side, until they’re nice and crispy. You could fry them if you prefer.

Meanwhile, in a frypan, heat the oil and cook the onion, garlic, capsicum, and sambal oeleck. Add more oil if needed. Pour over the hot perkedel kentang and enjoy!