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Recipe details are AI-generated from the video and may contain errors — for reference only.
Grind 3 fried shallots and 2 fried garlic cloves using a stone mortar until completely smooth.
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Grind until completely smooth so the spices mix evenly into the potato dough.
Put 500 g of fried cooked potatoes into a bowl, then mash until smooth.
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Mash the potatoes while warm so they are easier to soften and won't have lumps.
Add the ground spices, 1 chopped celery stalk, 1/2 tsp chicken bouillon, a pinch of pepper, and 1/4 tsp salt, then mix well.
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Mix thoroughly so that no spices clump in one section.
Take a small portion of the dough, round it and flatten it with both hands to form a solid patty.
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Pack the dough well when shaping so the perkedel doesn't easily break when frying.
Place all shaped perkedel on a white cutting board.
Arrange the perkedel in a sealed container, close tightly, and store in the freezer if you want to fry them later.
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Arrange neatly with space so the shape isn't ruined when frozen.
Crack 1 egg into a bowl, then beat loosely with a spoon until mixed.
Coat the perkedel evenly with the beaten egg using a spoon.
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Make sure the entire surface is covered with egg so it doesn't break when frying.
Be careful when putting perkedel into hot oil to avoid splashing.
Fry the perkedel in hot oil over medium heat until done.
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Use hot oil over medium heat so the egg coating sets quickly and locks the shape.
Flip the perkedel using food tongs so it cooks evenly on both sides.
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Flip gently so the perkedel doesn't break.
When golden brown and done, lift out using a strainer, drain, and serve on a plate.
