A ubiquitous everyday side dish in Indonesian popular for lunch or dinner. The humble perkedel is tasty and filling, and is easily found everywhere, from street hawkers, little family restaurants, all the way to fancy formal banquet.
Interestingly, the name is derived from “frikandel”, a Dutch term for deep fried mince meat patties. It becomes perkedel when we adopt it into our cuisine. Other varieties of perkedel also exist, such as perkedel tahu (tofu fritters), perkedel tempe (tempeh fritters) and perkedel jagung (corn fritters) to name a few.
- 500 gram potato
- 1 egg
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon grated nutmeg (Indonesian: bubuk pala)
- ½ teaspoon ground black pepper
- 1 tablespoon finely chopped celery leaves (Indonesian: daun seledri) (*)
- 1 tablespoon deep fried shallot (Indonesian: bawang goreng)
- oil for deep frying
- Peel the potatoes skin, cut into quarters.
- Prepare a steamer and steam the chopped potatoes until tender, about 10 minutes, then mash in a mixing bowl.
- Add other ingredients except oil into the potato and mix well.
- Divide the mixture into 16 portions and make into patties.
- Prepare enough oil in a pot for deep frying. When the oil reach about 170 Celcius (340 Fahrenheit), deep fry the potato patties until golden.