Indonesian
Perkedel Kentang
Golden Indonesian potato patties with soft, fragrant centers seasoned with fried shallots, garlic, celery, pepper, and nutmeg. They are dipped in beaten egg and fried until the outside is lightly crisp and warmly browned.
Watch it madeMrs. Culinary · 5:22
Ingredients
- Potatoes, peeled and cut into thick slices350g
- Shallots, thinly sliced3
- Garlic cloves, thinly sliced2
- Celery leaves, finely sliced1 tablespoon
- Ground white pepper1/4 teaspoon
- Ground nutmeg1/8 teaspoon
- Salt1/2 teaspoon
- Egg1 large
- Cooking oil, for frying1 1/2 cups
Method
- Heat the oil in a wok or small pan over medium heat, then fry the potato slices in batches until tender and lightly golden, about 5 to 7 minutes per batch.
- Lift the potatoes out and drain them well, then mash them while still hot until mostly smooth.
- In the same oil, fry the sliced shallots and garlic until fragrant and golden, then drain and crush them into a coarse paste.
- Mix the mashed potatoes with the fried shallot-garlic paste, celery leaves, white pepper, nutmeg, and salt until evenly seasoned.
- Taste a small pinch of the mixture and adjust the salt if needed, then shape it into 6 small oval or round patties.
- Beat the egg in a shallow bowl until loose.
- Heat the frying oil again over medium heat until shimmering but not smoking.
- Dip each potato patty in the beaten egg, coating it all over, then gently slide it into the hot oil.
- Fry the perkedel in batches, turning carefully once, until golden brown on both sides, about 2 to 3 minutes per side.
- Drain on a rack or paper towel and serve warm with rice, soto, or sambal.
Common questions
Can I substitute the potatoes or add other ingredients in perkedel kentang?
Yes. Starchy potatoes like Russets or Yukon Golds work best. You can add a little minced scallion, fried ground beef, or corn, but keep additions modest so the patties still hold together and taste potato-forward.
How long does it take to make perkedel kentang from start to finish?
Plan on about 35 to 50 minutes total. Frying the potatoes and aromatics takes the most time, then cooling slightly, mashing, shaping, and frying the patties. Work while the potatoes are still warm for the smoothest texture.
What are the most common mistakes when making perkedel kentang?
The main mistakes are undercooking the potatoes, making the mash too wet, and frying too hot. Wet mixture falls apart, and very hot oil browns the outside before the center sets. Drain well and season carefully before shaping.
How should I store and reheat leftover perkedel kentang?
Store cooled perkedel in an airtight container in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer until hot and crisp again. For longer storage, freeze after cooking and reheat from frozen.
What should I serve with perkedel kentang?
Serve them as a side with nasi goreng, soto, or rice and sambal. They also work well as a snack or appetizer with chili sauce, sliced cucumber, and tomato. A little fried shallot on top is a nice finish.