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Titin presents a dish of perkedel Kengang.
Christine Rhodes

Titin presents a dish of Perkedel Kentang from Indonesia.


Perkedel Kentang (Potato Cakes)

Titin O' Dohert from Indonesia

You can find this food in any restaurant in Indonesia. I like it because it is made from vegetables and I love to eat vegetables.

It doesn't take long to prepare this dish, and I like cooking it. I often prepare it because my husband likes it very much.

Ingredients: (for 3 people)

  • 5 potatoes
  • 3 eggs, one to mix with the mashed potatoes
  • 1 stalk of celery
  • 2 shallots—cut small
  • a pinch of salt and a sprinkle of pepper
  • enough oil to deep-fry the cakes (if not deep-fried, enough to cover the bottom of the pan)
  • crushed garlic
  • tomato ketchup


  1. Boil the potatoes and crush them.
  2. Mix the potatoes and celery and shallots.
  3. Add crushed garlic and salt and one egg.
  4. Make potatoes like rissoles.
  5. Before frying, put in the beaten eggs and then fry until brown.

Tip for Preparing and Serving

To make rissoles, take mashed potato and roll it into a ball with your hand. Serve this dish with boiled rice and vegetables and soup

What our teacher says: My Students Learned English Through Cooking

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