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Perkedel

Name: Perkedel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: ID
Ingredients: 800g floury potatoes, peeled and cut in chunks; 4 shallots, thinly sliced; 3 tbsp oil, plus more for frying; 2 spring onions, finely sliced; 2 tbsp chopped celery leaves or parsley; ¼ tsp ground nutmeg; ½ tsp white pepper; 1 tsp salt; 2 eggs, separated; 2 liters water, for boiling the potatoes; 1 tsp salt, for boiling water

20m

Prépa

35m

Cuisson

Portions

Facile

Difficulté

Galettes de pommes de terre aux échalotes frites et à la muscade, trempées dans l'œuf et frites.

#indonesian#potato#fritters#snack#fried

Portions

4portions

Ingrédients

Nutrition

calories290

protein7g

carbs35g

fat14g

fiber4g

Par portion

Étapes

Cook the potatoes

Bring the water to a boil with the salt. Add the potatoes and cook for about 15 minutes until soft, then drain well and let them steam dry for a few minutes.

2 liters water
1 tsp salt
800g potatoes

✅ C'est prêt quand : a fork slides easily into the potatoes

⏱15:00

Fry the shallots

Heat the oil in a frying pan over medium heat. Fry the shallots for 5–6 minutes, stirring often, until golden and crispy, then lift them onto paper towels.

3 tbsp oil
4 shallots

✅ C'est prêt quand : shallots are golden brown and crisp

⏱5:30

Mash and mix

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Shape

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Dip and fry

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Serve

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Cook the potatoes

Bring the water to a boil with the salt. Add the potatoes and cook for about 15 minutes until soft, then drain well and let them steam dry for a few minutes.

2 liters water
1 tsp salt
800g potatoes

✅ C'est prêt quand : a fork slides easily into the potatoes

⏱15:00

Fry the shallots

Heat the oil in a frying pan over medium heat. Fry the shallots for 5–6 minutes, stirring often, until golden and crispy, then lift them onto paper towels.

3 tbsp oil
4 shallots

✅ C'est prêt quand : shallots are golden brown and crisp

⏱5:30

Mash and mix

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Shape

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Dip and fry

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Serve

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History & Culture

The Story Behind the Dish

📍 Indonesia, from Dutch roots📅 Colonial era🥔 ID

Perkedel comes from the Dutch word frikadel, a type of meatball. During Dutch colonial times, Indonesian cooks made their own version using potatoes, which were cheaper and easy to find.

Today perkedel is one of the most common side dishes in Indonesia, often served next to soto ayam or nasi kuning.