Dissolve the Egg Powder Mix: Prepare two small bowls. In the first, dissolve 26 gr of Egg Powder Mix in 78 ml of water. In the second, dissolve 13 gr of Egg Powder Mix in 39 ml of water. Stir each until smooth with no lumps, then set aside. The first bowl goes into the mixture; the second is for coating before frying.
Press the water out of the tofu: Before mashing, press the tofu gently with your palm or wrap it in a clean cloth and squeeze out excess moisture. Less water in the tofu means the patties hold their shape better and are less likely to fall apart in the pan.
Mix the filling: Mash the tofu with a fork until the texture is smooth and even. Add the grated carrot, sliced spring onion, ground shallots and garlic, pepper, salt, and bouillon powder. Pour in the Egg Powder Mix solution from the first bowl, then add the all-purpose flour a little at a time, stirring continuously. The mixture is ready when it holds its shape without immediately falling apart.
Taste test first: Take a small amount of the mixture, shape it into a small patty, fry it briefly, and taste. Adjust the salt or pepper before shaping the rest.
Shape the fritters (perkedel): Scoop about 1.5 tbsp of the mixture and press it into a round, flat patty roughly 1 cm thick. Press firmly so there are no air pockets inside, which can cause the patty to crack during frying.
Fry until golden: Heat enough cooking oil in a pan over medium heat. Dip each patty into the coating solution from the second bowl, then lower it slowly into the hot oil. Fry on medium-low heat for 3 to 4 minutes per side until the surface turns an even golden brown. Flip only once. Steady heat and minimal handling are what keep the patties intact.
Drain and serve: Remove the perkedel from the pan and drain on a paper towel. Serve while hot with fresh bird's eye chilies, sambal, or a few slices of cucumber pickle on the side.
