Perkedel (Indonesian Potato Patties)

About This Recipe

Perkedel are pan-fried potato patties that carry a fascinating culinary history: the name is a corruption of the Dutch frikadel (a meat croquette), introduced during the VOC colonial era and transformed by Javanese cooks into something entirely their own. The base is mashed potato — made from deep-fried potato pieces for extra richness — seasoned with crispy fried shallots, scallions, nutmeg, and sometimes corned beef or minced meat. The result is a dense, savory patty with a golden crust and a creamy, fragrant center. Perkedel appear at nearly every Indonesian family table: alongside nasi goreng, inside soto Betawi, or simply as an afternoon snack with sambal. They're deceptively simple to make, yet the technique of frying the potatoes before mashing — rather than boiling — gives them a drier texture that holds together better and delivers far deeper flavor.

Ingredients

Serves 4

• 500 gstarchy potatoes (Russet or Desiree), peeled and cut into chunks
• 4shallots, thinly sliced
• 3scallions, finely sliced
• 0.25 tspfreshly grated nutmeg
• 0.5 tspwhite pepper
• 1 tspsalt
• 1egg, beaten
• 150 gcorned beef or ground beef, cooked (optional)
• 500 mlneutral oil, for frying

Instructions

1. 1

   Fry the potatoes

   Heat oil to 170°C. Fry potato chunks in batches for 8–10 minutes until cooked through and lightly golden. They don't need to be crispy. Drain on paper towels.

2. 2

   Fry the shallots

   In the same oil, fry shallot slices over medium heat until golden and crispy, about 5 minutes. Remove with a slotted spoon and drain. Reserve the oil for cooking the patties.

3. 3

   Mash the potatoes

   While still warm, mash the fried potato chunks until smooth. Do not over-mash to a gluey paste — a few small lumps are fine.

4. 4

   Season and mix

   Add fried shallots, scallions, nutmeg, white pepper, and salt to the mash. Fold in the beaten egg and corned beef if using. Mix until just combined.

5. 5

   Shape the patties

   Divide the mixture into 12 equal portions. Wet your hands lightly and shape each into a round patty about 1.5 cm thick and 6 cm in diameter.

6. 6

   Pan-fry until golden

   Heat 3 tablespoons of reserved oil in a non-stick pan over medium heat. Fry patties in batches for 3–4 minutes per side until deeply golden. Avoid moving them until a crust has set.

Variations

• •

  Perkedel ikan: replace potato with mashed steamed fish (tenggiri mackerel is traditional).

• •

  Perkedel jagung (corn fritters): a sweeter Manado-style version using corn kernels as the base.

• •

  Vegan version: omit egg and meat; bind with 1 tablespoon rice flour instead.

Storage

Refrigerate cooked perkedel up to 3 days. Reheat in a dry non-stick pan over medium heat for 2–3 minutes per side to restore the crust — microwaving makes them soggy.

Frequently Asked Questions