Soft Indonesian potato patties seasoned with nutmeg, scallions, and fried shallots β a Dutch-colonial comfort food beloved across Java.
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 β made from deep-fried potato pieces for extra richness β 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 β rather than boiling β gives them a drier texture that holds together better and delivers far deeper flavor.
Serves 4
Heat oil to 170Β°C. Fry potato chunks in batches for 8β10 minutes until cooked through and lightly golden. They don't need to be crispy. Drain on paper towels.
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.
While still warm, mash the fried potato chunks until smooth. Do not over-mash to a gluey paste β a few small lumps are fine.
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.
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.
Heat 3 tablespoons of reserved oil in a non-stick pan over medium heat. Fry patties in batches for 3β4 minutes per side until deeply golden. Avoid moving them until a crust has set.
Frying instead of boiling the potatoes removes excess moisture, producing patties that hold their shape without breadcrumbs.
A pinch of chicken bouillon powder adds umami depth without overwhelming the potato flavor.
Chill shaped patties in the refrigerator 15 minutes before frying β they're less likely to fall apart.
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.
Refrigerate cooked perkedel up to 3 days. Reheat in a dry non-stick pan over medium heat for 2β3 minutes per side to restore the crust β microwaving makes them soggy.
Perkedel descended from the Dutch frikadel, brought to the Indonesian archipelago by VOC traders in the 17th century. Indonesian cooks adopted the concept and adapted it using local potatoes, shallots, and spices, creating a dish that has long outlasted its colonial origins and now features in soups, rice plates, and celebration spreads throughout Java and Sumatra.
Boiling works but produces a wetter mash that requires more egg or breadcrumbs to bind, and the patties won't be as flavorful. Frying is the traditional method for good reason.
The mixture is too wet β either the potatoes were boiled, or too much egg was added. Chill the mixture 20 minutes before shaping, and make sure the oil is hot before adding patties so they set quickly.
Shape and refrigerate uncooked patties up to 24 hours. Fry just before serving for the best crust.
Per serving (150g / 5.3 oz) Β· 4 servings total
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