Perkedel Djagung

Drain the tinned corn thoroughly and place in a large mixing bowl. Add the chopped onion, minced garlic, sliced leek, chopped coriander leaves, grated coconut cream, ground coriander seeds, and salt to taste.

Pour the beaten egg into the mixture and stir well to combine all ingredients evenly.

Sprinkle the flour (3-4 tbsp) into the mixture gradually while stirring, using just enough to bind the ingredients into a firm, moldable consistency.

Wet your hands lightly with water and shape the mixture into small oval or round croquette shapes, about 2-3 inches long.

Heat oil in a deep frying pan or skillet over medium-high heat until shimmering.

Carefully place the shaped perkedels into the hot oil in batches, avoiding overcrowding the pan.

Fry for 3-4 minutes on the first side until golden brown and crispy.

Flip each perkedel carefully and fry the other side for 2-3 minutes until evenly golden brown.

Transfer the fried perkedels to a paper towel-lined plate to drain excess oil.

Serve the warm perkedels with sweet red pepper sauce on the side for dipping.