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Perkedel Kentang

INDONESIA

Mashed potatoes get a makeover with these spiced fritters

SUBMITTED BY

Fairuz

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When Fairuz said “mashed potato fritters”, I said “say less”. Perkedel Kentang, a beloved Indonesian dish, is a type of potato fritter that offers a crispy, golden exterior and a soft, flavorful interior. This savory snack is made from mashed potatoes mixed with spices, herbs, and sometimes minced meat, then shaped into small patties and deep-fried to perfection. Commonly enjoyed as a side dish or appetizer, Perkedel Kentang is a staple in many Indonesian households.

Origins and Cultural Significance

Perkedel has roots in traditional Indonesian cooking, where resourcefulness and the use of local ingredients are paramount. The dish exemplifies the Indonesian culinary practice of transforming simple ingredients into something delicious and satisfying. It is believed to have been influenced by Dutch colonial cuisine, which introduced new cooking techniques and flavors to the region. Over time, perkedel has evolved into a staple that reflects Indonesia’s rich culinary heritage.

In Indonesian culture, food plays a crucial role in gatherings and celebrations. Perkedel is often served during family meals, festive occasions, and community events. Its popularity stems from its versatility; it can be enjoyed on its own, paired with rice, or served alongside other dishes, making it a staple in many households.

Ingredients

The primary ingredient in perkedel is, of course, potatoes. Starchy varieties, such as russet or Idaho potatoes, work best for achieving the desired texture. The basic recipe usually includes:

  • Mashed Potatoes: Cooked until soft and then mashed, forming the base of the fritters.
  • Minced Meat (optional): Many recipes include minced beef or chicken, adding flavor and protein. However, vegetarian versions are also popular.
  • Aromatics: Ingredients like garlic and green onions are commonly added to enhance the flavor.
  • Spices: Salt, pepper, and nutmeg (optional) are used to season the mixture, giving it a distinctive taste.
  • Egg: Typically, one egg is added to help bind the ingredients together.

Preparation

Making perkedel is relatively straightforward. The process begins with boiling the potatoes until tender, then mashing them until smooth. In a mixing bowl, the mashed potatoes are combined with minced meat, chopped aromatics, and spices. The mixture is then shaped into small patties, which are typically about the size of the palm of the hand.

The patties are then fried in hot oil until golden brown and crispy on the outside. This frying process is essential, as it creates the delightful contrast between the crispy exterior and the soft, fluffy interior.

Serving Suggestions

Perkedel kentang can be served hot, often accompanied by a dipping sauce such as sambal, which adds a spicy kick. They are versatile enough to be enjoyed on their own as a snack or as part of a larger meal, commonly paired with rice and other Indonesian dishes.

Variations

There are many regional variations of perkedel, showcasing Indonesia’s diverse culinary landscape. Some versions incorporate vegetables like carrots or peas for added nutrition, while others might include herbs such as parsley or coriander. In more contemporary interpretations, cheese or spices can be added for a modern twist.

Whether served with rice, nasi goreng, or simply on its own, Perkedel Kentang offers a deliciously satisfying snack. Its versatility makes it a favorite in Indonesian cuisine, easily adapted for different tastes and occasions. If you’re looking to explore authentic Indonesian flavors, Perkedel Kentang is a must-try dish that will undoubtedly leave you craving more!

Perkedel Kentang

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Ingredients
  

  • 3 large potatoes
  • 5 small Asian shallots or 2 American shallots, or a quarter of a red onion
  • 4 cloves garlic
  • 2 eggs
  • 1 spring onion sliced, green part only
  • fresh cilantro finely chopped
  • 1 tsp sugar
  • 1 tsp chicken stock powder
  • 1 tsp salt or to taste
  • 1 tsp white pepper
  • 1 tsp curry powder
  • oil for frying

Instructions
 

For shallot-garlic paste

  • Chop the shallots and garlic. Stir-fry the chopped shallots and garlic until soft.
  • Mash the fried shallots and garlic using a mortar and pestle or a food processor. Set aside.

Prepare potatoes

  • Peel the potatoes, wash them, and cut them into pieces.
  • Fry the potato pieces until soft.
  • Mash the fried potatoes using a mortar and pestle (cobek) or a potato masher until smooth. (You need to mash them while the potatoes are still hot!)
  • Transfer the mashed potatoes into a large bowl. Add the mashed shallot and garlic mixture, 1 egg yolk (reserve the egg whites for later), finely sliced spring onion, chopped cilantro, sugar, chicken stock powder, salt, white pepper, and curry powder. Mix well until all ingredients are thoroughly combined.
  • Take about 2 tablespoons of the mixture and shape it into flat, round patties.

Coat and fry

  • Beat the reserved egg whites and the other whole egg in a bowl. (Sprinkle a little bit of salt and pepper if you want). Dip each potato patty into the beaten egg mixture, coating them evenly.
  • Fry the patties in hot oil until they are golden brown on both sides. (Dip in the egg and fry immediately one after another; don’t soak in the egg for too long).
  • Serve the Perkedel Kentang hot. Recommend dipping them in Indonesian chili sauce (ABC brand is a good option and is sold globally). Alternatively, you can mix sambal with kecap manis (sweet soy sauce) as a dipping sauce.
Course: Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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