For the mashed potatoes

• Peel and cut the potatoes into big cubes (about 2x2cm).
• In a pan heat up the oil and then add in the cubed potatoes. Deep fry until light golden brown and drain the oil on the paper towels. Set aside.
• While waiting for the potatoes frying, in a pestle add in the garlic, shallots, nutmeg powder, white and black pepper powder, a pinch of coarse salt, and pound them all until they become a paste.
• In a small skillet, heat up 1 tablespoon of oil and add in the paste. Stir gently and when the paste fragrant and half browning, add in the minced beef. Stir until well-combined and the beef change color into darker brown.
• Add the fried potatoes into the same pestle with the paste residue and pound them with mortar until they form into a dough kind of texture. You will need to do this a few times for all the potatoes batches you fried.
• Transfer the mashed potatoes into a large bowl. Add in the sautéd paste and minced beef, chopped leaf celery, crispy fried onion, 1 egg, bouillon powder, and msg. You can adjust the saltiness to your liking. Mix them altogether with hand until well-incorporated.
• To form the potato dough, grease your hands with oil to avoid the dough sticking to your palms. Take about 1-2 tbsp of the dough and with your hands, form the potato mixture into small oval or round patties. You can make them as thick or thin as you like, but they are typically about 2-3 cm thick. Repeat until all the dough is finished. Watch the video on how to form.
• This dish is best to fry it right before you eat it, so you can store them in the fridge by covering them with plastic wrap.
• To fry the perkedel, heat up 300ml oil for shallow frying.
• In a deep plate, mix together 2 eggs and 2tbsp of oil until well combined and slightly smooth looking. Dip each perkedel into the egg mixture and coat them well individually and fry them.
• Fry for 3-4 minutes on each side, or until they’re golden brown and crispy. Use tongs or a slotted spoon to flip them carefully so they hold their shape. Once cooked, remove the perkedel from the oil and drain on paper towels to remove excess oil.