Indonesian Food Recipes

Perkedel is the Indonesian adaptation of the Dutch “frikkadel”. Variations include those made with potatoes, corn, tofu, and beef. They can be served alone with rice or as an addition to chicken soup, rawon and others. Here we will prepare the potato version of perkedel.

Ingredients:

• 500 unpeeled potatoes, cleanly washed
• 3 eggs
• vegetable oil

Spice paste ingredients:

• 1/2 tsp black pepper
• 3 cloves garlic
• 5 shallots
• 3 celery leaves (optional), minced
• salt to taste

Directions:

• Put potatoes in a steamer. Steam for 15-20 minutes until tender. Remove from steamer. When they are cool, peel and mash coarsely.
• Grind all spice paste ingredients except the celery leaves and stir fry in a small amount of vegetable oil until fragrant. Remove.
• On a platter, combine sauteed spice and celery with the mashed potato.
• Make flattened balls of mashed potato with your palms, each around 2 cm thick and finely pressed to ensure they hold shape during frying. Put them in fridge for 30 minutes.
• Beat the eggs and put in a bowl. Remove the yolks.
• In a wok or saucepan, bring vegetable oil to the boil on medium heat.
• Dip each of the mashed potato cake in the albumin, let the excess albumin drain off before putting it for deep frying.
• Deep fry the mashed potato cakes until browned on both sides.
• Remove and serve.