Indonesian-style potato fritters (kentang perkedel)

This dish won me over as I traveled through Indonesia. This is my attempt to adapt it to Croatian foods, while still retaining its characteristic taste.

Preparation steps

Peel and slice the potatoes into small pieces. Oil the protvan and place the potatoes to bake in a preheated oven at 180 degrees. Bake for about 30 minutes, or more, depending on the thickness of the piece, until the potatoes are soft. Stir the potatoes occasionally if necessary.
Chop the spring onion and garlic into as small pieces as possible and fry them briefly in a pan or wok (up to 5 minutes). Add salt, pepper, turmeric and nutmeg.
Place the fried spice paste and baked potatoes in a plastic bowl and mash into a puree. It doesn't matter that the potatoes are perfectly mashed, semi-crushed pieces can also remain free. Add finely chopped fresh parsley and stir well to combine the mass. Using your hands, shape the mass into small round and flat shapes and roll them into previously beaten eggs. From this amount you should get about 20 fritters.
Put enough oil in the pan to cover the bottom well and fry the fritters briefly until they turn brown.

Serving

They can be served as a warm appetizer, as a side dish to meat or as a side dish to a vegetarian dish.

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