To begin, peel and slice the potatoes into rounds. Heat oil in a frying pan and fry the slices until golden and tender. Drain on paper towels. This step gives structure and prevents watery mash. Move on to mashing.

In a large bowl, mash the fried potatoes while still warm until smooth but not gluey. Avoid using a food processor. Let them cool slightly before mixing in other ingredients.

In a small pan, sauté the minced beef over medium heat until browned and dry. Add a pinch of salt and pepper. Let cool, then fold into the mashed potatoes. Continue with flavour additions.

Mix the mashed potatoes with garlic, shallots, spring onion, white pepper, salt, and nutmeg. Taste and adjust seasoning. Crack in one egg and mix well to bind the mixture. Move on to shaping.

Take small portions and form into compact, round patties about 2 cm thick. Handle gently to prevent crumbling. Place on a tray and set aside. Prepare for coating.

In a shallow bowl, beat one egg. Dip each patty in the beaten egg to lightly coat the surface. This creates a subtle crust during frying. Proceed to heat the oil.

Heat enough oil in a frying pan over medium heat to cover half the thickness of the patties. Test with a breadcrumb – it should sizzle immediately. Move to frying.

Gently place the patties in the hot oil, working in batches. Fry each side for 2–3 minutes or until golden. Avoid moving them too early to prevent breaking. Drain on paper towels.

Arrange the perkedel on a serving plate. They pair beautifully with nasi kuning, soto ayam, or as part of a lunch spread. Garnish with chopped coriander or serve with chilli sauce on the side for a spicy kick.