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.
I’m using Holland potatoes. Feel free to use any other kind you could find. 🙂
Rinse the diced potatoes with water and pat dry.
Using a mortar & pestle or food processor, grind the garlic, shallot , candlenut and seasoning to a paste.
Cook the paste in a lightly oiled pan until fragrant and set aside.
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.
They should be soft in the inside.
Transfer the potatoes into a large bowl and mash them fine bits.
Add in the spice paste, spring onions and coriander and mix until well combined. Give it a taste and add more seasoning if necessary.
Using your hands, mold and form round patties approx. 2-inch size.
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.
Deep fry for 2 minutes until golden brown, turning occasionally to ensure even browning.
Serve warm.
Wrap unused portion with cling wrap and store in freezer for up to 3 months.
- 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
- Using a mortar & pestle or food processor, grind the garlic, shallot, candlenut and seasoning to a paste.
- Cook the paste in a lightly oiled pan until fragrant and set aside.
- Using a wok or deep frying pan, heat oil (approx. ⅓ inch level from the base) until hot.
- Carefully add in the diced potatoes and deep fry until light golden brown. They should be soft in the inside.
- Transfer the potatoes into a large bowl and mash them fine bits.
- Add in the spice paste, spring onions and coriander and mix until well combined. Give it a taste and add more seasoning if necessary.
- 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.
- Coat the patties gently in the beaten egg and deep fry for 2 minutes until golden brown, turning occasionally to ensure even browning.
- Serve warm.
- Wrap unused portion with cling wrap and store in freezer for up to 3 months.
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Rachelle
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