Perkedel

Method

Peel and chop the potatoes, then boil them in salted water until completely tender, about 15-20 minutes. Drain well and whilst still warm, mash thoroughly until smooth. Finely mince the shallots and garlic, then fry gently in a little oil until soft and golden, about 2-3 minutes, then add to the mashed potatoes. Stir in the whole egg and egg yolk, along with salt, pepper and nutmeg, mixing until well combined. Once cooled slightly, shape the mixture into egg-sized ovals or croquettes. Heat the oil to 170°C, then carefully lower the perkedel into the oil in batches and fry until golden brown on all sides, about 3-4 minutes. Drain on kitchen paper and serve whilst hot.