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International Recipes from Students in Australia Photos: C. 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 Method of preparing Perdedel Kentang: Boil the potatoes and crush them. Mix the potatoes and celery and shallots. Add crushed garlic and salt and one egg. Make potatoes like rissoles. Before frying, put in the beaten eggs and then fry until brown. Tip for preparing and serving this dish 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.  Return to: Teacher's Page | Our Recipe Page | Project Page | Home Page TOPICS Online Magazine - ©1997-2002 - Contact Us: topics_mag@yahoo.com