Pergedel kentang (potato balls)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Potatoes |
| 1 | large | Onion |
| 450 | grams | Minced Turkey |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Coriander powder |
| ½ | teaspoon | Cumin powder |
| ½ | teaspoon | Turmeric powder |
| 2 | tablespoons | Flour; (for tossing) |
| 2 | tablespoons | Oil |
| 1 | Egg; beaten | |
Directions
Boil potato and mash and keep in the refrigerator to cool. Chop the onion.
Heat the oil, add the onions and fry. Add the turkey mince and stir. Add salt then all the spices and fry until the turkey is cooked. Do not add water as the turkey has its own juice.
Put the mashed potato on to the palm of your hand and spread it. Put one tablespoonful of filling on to it and fold. Coat with the beaten egg and flour and fry on both sides until the balls are golden brown.
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