Ingredients with Measurements:
- 2 cups of corn kernels
- 1 cup of mashed potatoes
- 1/2 cup of chopped scallions
- 1/4 cup of chopped parsley
- 1/4 cup of all-purpose flour
- 1 egg, beaten
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of vegetable oil
For the Spicy Tomato Sauce:
- 1 can of diced tomatoes
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
Special Equipment Needed:
- Large mixing bowl
- Large skillet
- Blender or food processor
Step-by-Step Instructions:
1. In a large mixing bowl, combine the corn kernels, mashed potatoes, scallions, parsley, flour, beaten egg, salt, black pepper, and cayenne pepper. Mix well until all ingredients are evenly distributed.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Using a spoon or cookie scoop, form the corn mixture into small patties and place them in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. While the perkedel jagung is cooking, prepare the spicy tomato sauce. In a blender or food processor, blend the canned tomatoes until smooth.
5. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
6. Add the blended tomatoes, sugar, salt, black pepper, and cayenne pepper to the saucepan. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
7. Once the perkedel jagung is cooked, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. Serve the perkedel jagung hot with the spicy tomato sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium-high heat
Saucepan: Medium heat
Serving size:
This recipe makes approximately 12-15 perkedel jagung patties, serving 4-6 people.
Nutritional information:
Per serving (3 perkedel jagung patties with sauce):
- Calories: 275
- Fat: 14g
- Carbohydrates: 32g
- Protein: 5g
- Sodium: 570mg
- Fiber: 4g
- Sugar: 7g
Substitutions for ingredients:
- Corn kernels: Frozen or canned corn can be used instead of fresh corn.
- Mashed potatoes: Instant mashed potatoes can be used instead of homemade mashed potatoes.
- Scallions: Chopped onions can be used instead of scallions.
- Parsley: Chopped cilantro or basil can be used instead of parsley.
- All-purpose flour: Gluten-free flour can be used instead of all-purpose flour.
- Vegetable oil: Canola oil or sunflower oil can be used instead of vegetable oil.
Variations:
- Cheese Perkedel Jagung: Add 1/2 cup of shredded cheddar cheese to the corn mixture before cooking.
- Spicy Perkedel Jagung: Add 1/2 teaspoon of red pepper flakes to the corn mixture before cooking.
- Sweet Perkedel Jagung: Add 1 tablespoon of honey to the corn mixture before cooking.
Tips and Tricks:
- Make sure to drain any excess liquid from the corn kernels before adding them to the mixing bowl.
- Use a cookie scoop to form the perkedel jagung patties for even sizing.
- If the perkedel jagung patties are falling apart while cooking, add more flour to the mixture to help bind them together.
- The spicy tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftover perkedel jagung patties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the perkedel jagung patties, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Arrange the perkedel jagung patties on a platter and drizzle the spicy tomato sauce on top. Garnish with chopped scallions or parsley.
Garnishes:
Chopped scallions or parsley.
Pairings:
- Steamed rice
- Grilled chicken
- Roasted vegetables
Suggested Side Dishes:
- Green salad
- Garlic bread
- Roasted potatoes
Troubleshooting Advice:
- If the perkedel jagung patties are too dry, add more mashed potatoes or a splash of milk to the mixture.
- If the perkedel jagung patties are too wet, add more flour to the mixture to help absorb the excess moisture.
Food Safety Advice:
- Make sure to cook the perkedel jagung patties to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftover perkedel jagung patties in the refrigerator and consume within 3 days.
Food History:
Perkedel jagung is an Indonesian dish made from corn kernels and mashed potatoes. It is typically served as a snack or side dish.
Flavor Profiles:
The perkedel jagung patties are crispy on the outside and soft on the inside, with a sweet and savory flavor from the corn and mashed potatoes. The spicy tomato sauce adds a tangy and slightly spicy flavor to the dish.
Serving Suggestions:
Serve the perkedel jagung patties hot with the spicy tomato sauce on top, along with steamed rice and grilled chicken for a complete meal.
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Region: Indonesian