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Indonesian Perkedel

Posted: August 5, 2015
Categories: Asian Sides

Today, I’m paying tribute to all BNF Indonesian fans who have been with me since Day 1 by making this crispy, tasty and utterly popular side dish – “Indonesian Perkdel”. These humble potato patties are also known as “Bergedil” in Java, Malaysia and Singapore. However, do you know they are actually influenced by the Dutch, who has their version of potato patties called “Frikadeller”?

Perkedel vs Bergedil. The ingredients for both versions are pretty similar except Perkedel includes shallot, garlic and candlenut. In my opinion, both are equally yummy.

Tip: Feel free to double the ingredients below. I like to fry up a large batch and store them in the freezer. Whenever I need a quick side dish or something to go along with my meals, I’ll pop some into the microwave and they are ready to consume in no time! Oh, and no compromise on the taste too. 

 

Ingredients:
2 large potatoes (about 450 g) – peeled and cut into small cubes
1 garlic clove
2 small shallots
1 candlenut aka kemiri or buah keras (omit if not available)
1 stalk spring onion – finely chopped
2 stalks coriander – finely chopped
½ tsp white pepper
1 tsp salt
1 tsp sugar
½ tsp chicken powder
1 egg for coating – lightly beaten
Vegetable oil for frying

Serves 3 – 4

Recipe source: Indochine Kitchen (with slight modifications)

The line up.

The line up.

I'm using Holland potatoes. feel free to use any other kind you could find. :-)

I’m using Holland potatoes. Feel free to use any other kind you could find.   :-)

Rinse the diced potatoes with water and pat dry.

Rinse the diced potatoes with water and pat dry.

g

 

Using a mortar & pestle or food processor, grind the garlic, shallot , candlenut and seasoning to a paste.

g

g

 

Cook the paste in a lightly oiled pan until fragrant and set aside.

h

g

 

Using a wok or deep frying pan, heat oil (approx. 1/3 inch level from the base) until hot.
Carefully add in the diced potatoes and deep fry until light golden brown.

g

 

They should be soft in the inside.

h

 

Transfer the potatoes into a large bowl and mash them fine bits.

g

 

Add in the spice paste, spring onions and coriander and mix until well combined. Give it a taste and add more seasoning if necessary.

k

 

Using your hands, mold and form round patties approx. 2-inch size.

j

j

g

Use the palm of your hand and press down gently.

 

If you are not using right away, cover and store them in the fridge.

Coat the patties gently in the beaten egg.

g

 

Deep fry for 2 minutes until golden brown, turning occasionally to ensure even browning.

g

h

 

Serve warm.

Wrap unused portion with cling wrap and store in freezer for up to 3 months.

Bear Naked Food Indonesian Perkedel

Bear Naked Food Indonesian Perkedel

Bear Naked Food Indonesian Perkedel

Bear Naked Food Indonesian PerkedelBear Naked Food Indonesian Perkedel

 

 

Indonesian Perkedel
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Cuisine: Indonesian, Asian
Serves: serves 3 - 4
Ingredients:
  • 2 large potatoes (about 450 g) – peeled and cut into small cubes
  • 1 garlic clove
  • 2 small shallots
  • 1 candlenut aka kemiri or buah keras (omit if not available)
  • 1 stalk spring onion – finely chopped
  • 2 stalks coriander – finely chopped
  • ½ tsp white pepper
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp chicken powder
  • 1 egg for coating – lightly beaten
  • Vegetable oil for frying
Full instructions:
  1. Using a mortar & pestle or food processor, grind the garlic, shallot, candlenut and seasoning to a paste.
  2. Cook the paste in a lightly oiled pan until fragrant and set aside.
  3. Using a wok or deep frying pan, heat oil (approx. ⅓ inch level from the base) until hot.
  4. Carefully add in the diced potatoes and deep fry until light golden brown. They should be soft in the inside.
  5. Transfer the potatoes into a large bowl and mash them fine bits.
  6. Add in the spice paste, spring onions and coriander and mix until well combined. Give it a taste and add more seasoning if necessary.
  7. Using your hands, mold and form round patties approx. 2-inch size. If you are not using right away, cover and store them in the fridge.
  8. Coat the patties gently in the beaten egg and deep fry for 2 minutes until golden brown, turning occasionally to ensure even browning.
  9. Serve warm.
  10. Wrap unused portion with cling wrap and store in freezer for up to 3 months.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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4 thoughts on “Indonesian Perkedel

  1. I make it with slightly different method. Separate egg yolk and white. Mix the egg yolk with perkedel mixture and use only the white lightly beaten for coating. You will get nice brown color when frying it and the potatoes mixture will taste a bit creamy. I also omit shallots and candle nut. if I want more savory taste, I’d fry shallots until crispy golden brown and ground it with garlic, salt and pepper. Sometimes I put ground beef, stir fry first or corned beef.

      1. Sometimes egg yolk can make the perkedel mixture soggy if it’s a large egg yolk. So try half first. I’ll try your Gnocchi 😀

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