Indonesian potato and beef fritters (Perkedel)

1. Peel the potatoes, cut into 1 cm slices and fry in part of the hot oil until golden (this gives the typical flavour), then mash while still warm.

2. Chop the shallots and garlic, fry in a little oil, then add the minced beef and fry until crumbly and cooked through.

3. Mix the mashed potato with the meat, sliced spring onions, nutmeg, pepper, salt and one of the eggs.

4. With wet hands shape into 12 flat patties about 5 cm across.

5. Dip the patties in the other beaten egg and fry in the hot oil for 2-3 minutes per side until golden brown.

6. Serve warm or lukewarm alongside soups (such as soto ayam) or as a starter.

Tip: The Indonesian version of the Dutch "frikadel", a legacy of colonial times. Nutmeg comes from the Banda Islands, the "Spice Islands" – which is why it appears in so many Indonesian dishes.