Potato Perkedel (Perkedel Kentang)

Potato Perkedel (Perkedel Kentang) is a classic Indonesian side dish, with the Padang version being notably more savory and aromatic. These patties are made from mashed potatoes mixed with spices, then shaped and fried until golden brown. They feature a soft interior and a crispy exterior.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Easy
Servings: 15–20 pieces (for 4–5 people)

Ingredients

Main Ingredients:

  • 1 kg potatoes, peeled and washed

  • 3 eggs, lightly beaten (for coating)

  • 3 celery stalks, finely chopped

  • 2 spring onions, finely chopped

  • 100g minced beef (optional)

  • Cooking oil, as needed

Spice Paste:

  • 8 shallots

  • 4 cloves garlic

  • ½ tsp peppercorns

  • ½ tsp nutmeg powder

  • 2 candlenuts, toasted

  • 1 tsp salt

  • ½ tsp granulated sugar

Supplementary Ingredient:

  • 50g breadcrumbs (optional, for coating)

Instructions

Step 1: Preparing the Potatoes

  1. Cut the potatoes into smaller pieces.

  2. Steam the potatoes for 25–30 minutes until tender.

  3. Alternative: Fry the potatoes until cooked but not dry.

  4. Mash the potatoes while still warm using a potato masher or fork.

Step 2: Preparing the Spices

  1. Grind all the spice paste ingredients until smooth.

  2. If using minced beef, sauté it briefly in a little oil until cooked.

  3. Sauté the ground spice paste until fragrant and cooked through.

Step 3: Making the Perkedel Mixture

  1. In a large bowl, combine the mashed potatoes with the sautéed spices.

  2. Add the celery, spring onions, and minced beef (if using).

  3. Mix well until all ingredients are thoroughly combined.

  4. Adjust the seasoning by frying a small portion of the mixture to taste.

Step 4: Shaping and Frying

  1. Take a tablespoon of the mixture, shape it into a ball, and flatten it slightly.

  2. Dip the patty into the beaten egg until fully coated.

  3. Optional: Roll the patty in breadcrumbs for a crispier texture.

  4. Heat oil over medium heat.

  5. Fry the perkedel until golden brown, flipping only once.

  6. Remove and drain on paper towels.

Tips

  • Use starchy potatoes that are not watery for the best texture.

  • Steaming the potatoes yields a healthier perkedel.

  • Frying the potatoes gives a richer flavor.

  • Ensure the oil is hot enough to prevent the perkedel from absorbing excess oil.

  • Avoid flipping the perkedel too often to prevent breakage.

Variations

  • Corn Perkedel: Add sweet corn kernels.

  • Meat Perkedel: Increase the amount of minced beef.

  • Vegetable Perkedel: Add grated carrots and green beans.

Serving Suggestions

  • Serve warm as a side dish with rice.

  • Pairs well with sweet soy sauce chili (sambal kecap) or shrimp paste chili (sambal terasi).

  • Can also be enjoyed as a snack.

Storage

  • The raw mixture can be stored in the refrigerator for up to 2 days.

  • Cooked perkedel can be frozen and reheated by frying when ready to serve.

Nutrition per Piece

  • Calories: 85 kcal

  • Protein: 3g

  • Fat: 4g

  • Carbohydrates: 10g

These Potato Perkedel are perfect served with Padang-style Soto or as an everyday side dish. Enjoy!

 
 
 
 
 
 
 
 
 
 
 

Give us suggestions, comments or testimonials about your cooking results.