Perkedel Tahu

Well, indeed potato is commonly used for perkedel but white tofu (tahu) isn't less delicious for a recipe for perkedel. Using tofu is also less difficult since it is soft enough to be mashed (without peeling and boiling as well). Let's see how I make it.

base ingredient:
1 kgs tofu, mashed¹
1 medium carrot, tiny cube cut
4 garlic cloves, minced (more if preferred)
4 shallots/2 spring onions, thin sliced (prefer spring onion including the green leaves)
salt and white pepper, as desired
2 large eggs, mixed with mashed tofu²

for frying:
2 large eggs, finely scrambled for dipping
vegetable oil

flavoured (choose one or mixed two):
1 cup chicken/beef mince
1 medium canned tuna (prefer the spicy one)
1 sausage, chopped
1 cup corn cernel
1 tbs chilli, minced

Let's make it:

1. On a medium bowl, mix all the base ingredients together. Add preffered flavour and mix finely. Form perkedel into cake about 5 cm round and 1 cm thick with your hand.
2. Pour oil about a half cm thick only on a medium preheated fry pan³.
3. Dip perkedel into scrambled eggs and fry until golden on both two sides.
4. Drain on towel paper.
5. Served with warm soup would be a great appetizer.
   

Photos:

Perkedel Tahu with nothing


Perkedel Tahu with Chilli and Tuna


Perkedel Tahu with Corn Cernel

Tips
¹

I am used to using my finger instead of food processor. So it isn't too soft and some little chunks of tofu look fine for me.

²

The number of egg could depend on the amount of flavour added into based ingredient. If you think it cannot be formed into cake, just add one more egg.

³

Too much oil would be disaster for your perkedel, as well as too hot oil! Use fork or flat spoon to reverse perkedel.