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Indonesian

Perkedel kentang

Non-vegetarian

Soft mashed-potato patties flavoured with fried shallots, spring onion, celery leaf, nutmeg and white pepper, dipped in egg and shallow-fried until golden.

Perkedel kentang is an Indonesian side dish, ready in about 55 minutes and made with potato and egg. It serves 4 and is rated easy to cook.

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Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Easy
Calories
256

Ingredients

4 servings (16 patties)

For frying

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in salted water until tender, then drain and steam dry.

    Many Indonesian cooks fry the potatoes instead, for a firmer, nuttier mash.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Fry the shallots (opens in a new tab) in a few tablespoons of the oil until golden and crisp; drain.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Mash the potatoes (opens in a new tab) with the crisp shallots (opens in a new tab), spring onion (opens in a new tab), celery (opens in a new tab) leaf, nutmeg (opens in a new tab), pepper, salt, one egg (opens in a new tab) and the beef if using. Shape into 16 small flat patties.

    • 10 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  4. Step 4

    Heat about 1 cm of oil to 170 °C. Dip each patty in the beaten egg (opens in a new tab) and fry until golden on both sides. Drain on paper.

    Food safety: Never leave hot oil unattended, keep the pan no more than a third full, and lower food in away from you.

    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

About this dish

Origin
Indonesia · Commonly attributedThought to descend from the Dutch frikadel; also popular in Malaysia and Singapore as begedil.Also popular in Malaysia, SingaporeMore food from Indonesia
Dish
Lunch · Dinner · Snack · Side dishes · Finger food
Cooking method
Boiled, Shallow-fried
Taste
savoury, mild, peppery
Diet
No gluten ingredients · Dairy-free · No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarian, Pescatarian, Beef-freeWorked out from the ingredients. How labels work
Good for
Child-friendly · Budget-friendly · Make-ahead · Portable / lunchbox
Cook more with
Potato · Egg · Shallot · Spring onion · Celery · Nutmeg
Techniques
Shallow-frying · Deep-frying · Boiling

Allergens

  • Contains: Eggsfrom egg
  • Contains: Celeryfrom celery

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

256 kcal per serving

Calculated

1 serving ≈ 233 g · recipe makes 4

Where the energy comes from

  • Protein 11%
  • Carbohydrate 50%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy256 kcal110 kcal
Protein7.2 g3.1 g
Carbohydrate32.6 g14 g
Net carbohydrate28 g12 g
Sugars4 g1.7 g
Added sugars0 g0 g
Fibre4.6 g2 g
Fat11.4 g4.9 g
Saturated fat1.5 g0.6 g
Trans fat0 g0 g
Cholesterol93 mg40 mg
Sodium640 mg274 mg
Salt equivalent1.6 g0.7 g
Vitamins & minerals per serving
Potassium
820 mg
Calcium
54 mg
Iron
2.2 mg
Magnesium
47 mg
Vitamin A (RAE)
46 µg
Vitamin C
34 mg
Vitamin D
0.5 µg
Vitamin B12
0.2 µg
Folate (DFE)
53 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: ground beef.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chill the shaped patties for 15 minutes if they feel soft.

Common mistakes

  • Turning the patties too early — let the egg coat set first or they break.

Serve with

  • Serve alongside soto ayam, sayur lodeh or nasi lemak.

Storage

  • Refrigerate for up to 3 days.

Reheating

  • Re-crisp in a hot pan or oven.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, floury, peeled and cut into chunks600 g
  • Egg, 1 in the mixture, 1 beaten for coating2 piece · 100 g
  • Ground beef, fried until browned (optional)100 g
Used in steps 1, 3

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