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Brief Overview
Perkedel may look simple at first glance, but it is one of those dishes that quietly steals the show. These golden potato patties often sit on the edge of the plate, yet they always leave a lasting impression with their soft, savoury centre and gently crisped edge.
Commonly served as a side dish across Indonesia, Perkedel pairs well with rice, fried chicken, or even a bowl of spicy soto. They add a warm, hearty touch to the meal, offering subtle richness without ever overwhelming the plate.
While they may seem humble, their delicate balance of texture and seasoning shows the care that goes into Indonesian home cooking. Whether made fresh for a family lunch or served at a traditional gathering, they rarely go untouched.
What Is Perkedel?
Perkedel are deep fried patties made primarily from mashed potatoes, shaped by hand and fried until golden. They are soft on the inside with a slight crust on the outside, making them both comforting and satisfying.
Often enriched with ground meat, spring onions, or nutmeg, the patties can vary slightly in flavour depending on the region or the cook. Some are plain and fluffy, while others carry a heartier profile thanks to added beef or corned meat.
They are usually small enough to eat in two bites, which makes them ideal as part of a larger spread. Though often overlooked compared to flashier mains, Perkedel consistently deliver when it comes to taste and texture.
Ingredients and Taste
The main ingredient is mashed potatoes. These are usually boiled or fried first to remove moisture, then mashed and combined with seasoning. A touch of salt, garlic, pepper, and nutmeg adds depth without overpowering the natural flavour.
Some versions include finely chopped celery or spring onions for a bit of sharpness and colour. Others add minced beef or corned beef, turning the patties into a more filling snack. Each variation holds its own charm.
Once shaped, the patties are dipped in beaten egg before being fried. This creates a thin outer layer that crisps up beautifully, giving way to a soft, creamy interior. The taste is mild, savoury, and deeply satisfying.
A Taste of History
Perkedel’s roots can be traced back to colonial influence, likely adapted from Dutch frikadel, a spiced meat patty. Over time, the Indonesian version evolved to focus on potatoes, which were cheaper and more readily available.
What began as a simple adaptation became something uniquely Indonesian. The use of nutmeg, spring onion, and even corned beef reflects both resourcefulness and local taste. Each family’s recipe adds its own signature touch.
Today, Perkedel is a staple in homes and small eateries across the country. Whether served at formal events or eaten with leftover rice, it holds a reliable place in everyday cooking. Its appeal lies in its quiet comfort.
It is not a dish made to impress with flair, but rather one that brings balance to a plate. In that way, Perkedel reflects a deeper truth about Indonesian food, that even the simplest elements are crafted with care and meant to be shared.
How to make Perkedel
Perkedel is a treasured Indonesian side dish made from mashed potatoes and spices, often enjoyed with rice meals or as a savoury snack. These golden patties are soft inside with a lightly crisp shell. For best results, fry the potatoes first before mashing to avoid sogginess. See the recipe card at the bottom for printable directions
Ingredients
For the patties
- 800g potatoes (starchy variety like russet or kentang rendang)
- 150g minced beef (optional, for perkedel daging)
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 1 spring onion, thinly sliced
- 1 egg
- 1 tsp ground white pepper
- 1 tsp salt
- ¼ tsp nutmeg
For frying
- 1 egg, beaten (for coating)
- Vegetable oil, for shallow frying
Cooking Instructions
Step 1: Prepare and fry the potatoes
To begin, peel and slice the potatoes into rounds. Heat oil in a frying pan and fry the slices until golden and tender. Drain on paper towels. This step gives structure and prevents watery mash. Move on to mashing.
Step 2: Mash the potatoes
In a large bowl, mash the fried potatoes while still warm until smooth but not gluey. Avoid using a food processor. Let them cool slightly before mixing in other ingredients.
Step 3: Cook the minced beef (if using)
In a small pan, sauté the minced beef over medium heat until browned and dry. Add a pinch of salt and pepper. Let cool, then fold into the mashed potatoes. Continue with flavour additions.
Step 4: Add aromatics and seasonings
Mix the mashed potatoes with garlic, shallots, spring onion, white pepper, salt, and nutmeg. Taste and adjust seasoning. Crack in one egg and mix well to bind the mixture. Move on to shaping.
Step 5: Shape the patties
Take small portions and form into compact, round patties about 2 cm thick. Handle gently to prevent crumbling. Place on a tray and set aside. Prepare for coating.
Step 6: Coat with egg
In a shallow bowl, beat one egg. Dip each patty in the beaten egg to lightly coat the surface. This creates a subtle crust during frying. Proceed to heat the oil.
Step 7: Heat oil for frying
Heat enough oil in a frying pan over medium heat to cover half the thickness of the patties. Test with a breadcrumb, it should sizzle immediately. Move to frying.
Step 8: Fry the patties
Gently place the patties in the hot oil, working in batches. Fry each side for 2–3 minutes or until golden. Avoid moving them too early to prevent breaking. Drain on paper towels.
Final step: Serve warm
Arrange the perkedel on a serving plate. They pair beautifully with nasi kuning, soto ayam, or as part of a lunch spread. Garnish with chopped coriander or serve with chilli sauce on the side for a spicy kick.
Variations and substitutions
- Omit beef for a vegetarian version (Perkedel Kentang)
- Replace beef with corned beef or tuna for other regional variations
- Add finely chopped celery or leeks for extra flavour
Cooking Tips for Perfect Perkedel
- Fry the potatoes before mashing to remove moisture and deepen flavour
- Do not over mash or the texture will turn gluey
- Chill shaped patties for 15 minutes before frying for better hold
- Always fry over medium heat to avoid burning while the inside remains cold
Indonesian Perkedel (Fried Potato Patties)
Ingredients
For the patties
- 800 g potatoes starchy variety like russet or kentang rendang
- 150 g minced beef optional, for perkedel daging
- 3 garlic cloves minced
- 2 shallots finely chopped
- 1 spring onion thinly sliced
- 1 egg
- 1 tsp ground white pepper
- 1 tsp salt
- ¼ tsp nutmeg
For frying
- 1 egg beaten (for coating)
- Vegetable oil for shallow frying
Instructions
- To begin, peel and slice the potatoes into rounds. Heat oil in a frying pan and fry the slices until golden and tender. Drain on paper towels. This step gives structure and prevents watery mash. Move on to mashing.
- In a large bowl, mash the fried potatoes while still warm until smooth but not gluey. Avoid using a food processor. Let them cool slightly before mixing in other ingredients.
- In a small pan, sauté the minced beef over medium heat until browned and dry. Add a pinch of salt and pepper. Let cool, then fold into the mashed potatoes. Continue with flavour additions.
- Mix the mashed potatoes with garlic, shallots, spring onion, white pepper, salt, and nutmeg. Taste and adjust seasoning. Crack in one egg and mix well to bind the mixture. Move on to shaping.
- Take small portions and form into compact, round patties about 2 cm thick. Handle gently to prevent crumbling. Place on a tray and set aside. Prepare for coating.
- In a shallow bowl, beat one egg. Dip each patty in the beaten egg to lightly coat the surface. This creates a subtle crust during frying. Proceed to heat the oil.
- Heat enough oil in a frying pan over medium heat to cover half the thickness of the patties. Test with a breadcrumb – it should sizzle immediately. Move to frying.
- Gently place the patties in the hot oil, working in batches. Fry each side for 2–3 minutes or until golden. Avoid moving them too early to prevent breaking. Drain on paper towels.
- Arrange the perkedel on a serving plate. They pair beautifully with nasi kuning, soto ayam, or as part of a lunch spread. Garnish with chopped coriander or serve with chilli sauce on the side for a spicy kick.
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