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Indonesian Potato Patties – Perkedel


perkedel Indonesian Potato Patties Perkedel

Quick Potato Patties – ‘Perkedel’

Indonesian Potato Patties – Perkedel

These tasty morsels are so easy to make anytime! Potato Patties or Perkedel Kentang – Indonesian mashed potatoes patties. ‘Perkedel’ was derived from Dutch ‘Frikadel’.  In Indonesia, Perkedel is often served with Chicken soup!

Indonesian Potato Patties – Perkedel

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Recipe Name: Indonesian Potato Patties – Perkedel
Recipe Type: 
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 
Cook time: 10 min
Total time: 20
Yield: About 10 patties


  • 4 Large USA Potatos
  • 2 large cloves garlic
  • 1 shallot – optional
  • ¼ cup fresh herbs of your choice -scallion, celery etc
  • 1 tsp cornflour , if needed
  • salt to taste
  • pepper – optional
  • oil for shallow frying
  • 1 egg, beaten


perkedel3 150x150 Indonesian Potato Patties Perkedel perkedel2 150x150 Indonesian Potato Patties Perkedel perkedel1 150x150 Indonesian Potato Patties Perkedel
  • Rinse and scrub the potatoes.
  • Keep the skin on, but make a cut into the skin all around the centre. This will help to peel the potatoes after they are boiled.
  • Boil till tender. I like to pressure cook for 6-7 whistles on high.
  • Drain. Rinse with cool water and set aside to cool off slightly before peeling.
  • Chop the fresh herbs finely and set aside.
  • Beat the egg in a shallow bowl and set aside.
  • In a Mortar (preferably), mash the garlic and shallots (if using ) to a fine paste.
  • Add the peeled potatoes, salt and pepper. Mash together, incorporating the garlic evenly into the potato mixture.
  • Do a taste test to check seasoning.
  • Once there are no thick lumps, add the fresh herbs.
  • Form into smooth balls and then flatten gently into patties.The thinner the better.
  • Due to moisture quantity of different varieties of potato, the patties will either be nice and firm or slightly wet.
  • If wet, use a small sieve to sprinkle the cornflour all over the patties.
  • Heat oil in a shallow pan or skillet (enough oil for shallow frying).
  • Dip each patty in the beaten egg and gently place in the pan. Do not overcrowd. You may fry in batches.
  • Using a slotted, flexible spatula (for best results) gently turn over the patties when *light golden* and fry the other side.
  • Drain on kitchen paper towels.
  • May be served with ketchup or soup.

Indonesian Potato Patties – Perkedel

  • If you don’t have a mortar and pestle, you may mince the garlic finely and and incorporate into a bowl of mashed potatoes. The Indonesian authentic recipe requires a Mortar though.
  • You can also omit the herbs in some of the patties for fussy children.

Key Ingredients: Potato, Garlic, Oil, Salt, Egg.

Leave a comment if you tried – Indonesian Potato Patties – Perkedel .



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