Remove the peel from the potatoes. Wash, cut into small cubes and place in a saucepan with a quarter liter of water and a pinch of salt. Bring the water to the boil and cook the potatoes over a low heat with the lid on for 15 to 20 minutes until tender.
In the meantime, peel and finely chop the shallots and garlic clove.
Peel the ginger and grate finely. Mash terasi with the back of a spoon.
When potatoes are soft, pour off cooking water. Finely mash drained potatoes with a potato masher. Cool down a bit. Knead it with all ingredients, spices and salt to a dough, which should be so firm that it does not stick to the fingers.
Form 30 plum-sized balls from the dough. Meanwhile, heat oil in a deep fryer. Bake meatballs in batches in the oil for five minutes until crispy. Remove the finished meatballs and place them on paper towels. Serve hot or cooled as an appetizer with the rice. Serve with spicy parade sauce and crab bread (Krupuk).
Side dish tip: Coconut flakes with peanuts
Toast coconut flakes with peanut kernels in a dry frying pan at low temperature for about 10 minutes until golden brown. Mix with palm sugar and cool. Sprinkle over meatballs to taste. Preparation: in about 60 min.
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