Perkedel

Peel the potatoes and cut them into 1 cm slices. Heat the vegetable oil about 3 cm deep in a wok or deep frying pan to 170°C, and fry the potato slices in 2 or 3 batches until golden and cooked through, about 10 minutes a batch, then drain.

Thinly slice the shallots and fry them in the same oil until crisp and golden, then drain.

Separate one egg, keeping the white. Finely chop the spring onions and celery leaves. Mash the hot potatoes until smooth and mix in the fried shallots, spring onions, celery leaves, nutmeg, white pepper, salt and the egg yolk.

Shape into 12 round patties about 2 cm thick.

Beat the egg white with the second egg. Pour off the oil until about 1 cm is left in the pan and heat it over a medium-high heat. Dip each patty in the egg and fry for 2 minutes a side until golden with lacy edges.

Drain and serve warm or at room temperature.