Perkedel

Perkedel Recipe: How to Make the Popular Indonesian Potato Snack

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Perkedel is a popular Indonesian dish made of mashed potatoes mixed with various seasonings and fillings, then deep-fried until crispy. It is a delicious and satisfying snack or side dish that can be enjoyed on its own or paired with other dishes.

History

Perkedel is believed to have originated from the Dutch-Indonesian colonial era, where it was influenced by Dutch cuisine. The dish has since evolved to become a staple in Indonesian cuisine, enjoyed by people of all ages.

Ingredients

2 lb (907 g) of boiled and mashed potatoes
1.5 tbsp of salt
0.5 tbsp of freshly ground pepper
2 tbsp of ground coriander
0.13 tbsp of nutmeg
0.25 cups of chopped parsley leaves
1 egg
1 bowl of egg white
2 tbsp of peanut oil, plus more for deep frying
4 shallots, finely chopped
2 garlic cloves, minced
0.5 lb (227 g) of lean ground beef

How to prepare

In a bowl, mix together the mashed potatoes, 1 tsp of salt, half of the pepper, coriander, nutmeg, parsley, and egg.
Heat 2 tbsp of oil in a wok and sauté the shallots and garlic until soft. Add the beef and stir for 2 minutes, until it is no longer red.
Season with the remaining salt and pepper. Allow the mixture to cool.
Shape the potato mixture into 16 balls, each filled with the beef mixture. Flatten them into cakes that are approximately 2 inches in diameter and 1 inch thick. Place them on a tray. If not frying immediately, refrigerate.
Pour 2 inches of oil into a preheated wok and heat it to 365°F (185°C).
Dip the potato cakes into egg whites and deep fry them. Drain the excess oil.
Serve the potato cakes hot or at room temperature.

Variations

Substitute the beef with chicken, shrimp, or tofu for a different flavor.
Add grated cheese or chopped vegetables to the potato mixture for added texture and flavor.

Cooking Tips & Tricks

Make sure to thoroughly mash the potatoes to ensure a smooth and uniform texture.

- Be careful not to overmix the potato mixture, as it can become too dense.

- Use a deep-fry thermometer to monitor the oil temperature and ensure that the perkedel cooks evenly and crisps up nicely.

Serving Suggestions

Perkedel can be served with a side of sambal (spicy chili paste) or a sweet and tangy dipping sauce. It can also be enjoyed with a fresh salad or steamed vegetables.

Cooking Techniques

Deep-frying: Deep-fry the perkedel in hot oil until golden brown and crispy.

- Sautéing: Sauté the shallots, garlic, and beef until cooked through before mixing with the potato mixture.

Ingredient Substitutions

Use sweet potatoes or yams instead of regular potatoes for a different flavor.

- Substitute the ground beef with ground chicken, pork, or turkey.

Make Ahead Tips

Prepare the potato mixture and shape the perkedel in advance, then refrigerate until ready to fry.

- Freeze the shaped perkedel for up to 1 month, then thaw before frying.

Presentation Ideas

Serve the perkedel on a platter garnished with fresh herbs and a sprinkle of sesame seeds. - Arrange the perkedel on a bed of lettuce or cabbage leaves for a colorful presentation.

Pairing Recommendations

Pair perkedel with a bowl of steaming hot rice and a side of pickles for a complete meal.

- Enjoy perkedel with a cup of hot tea or a refreshing glass of iced tea.

Storage and Reheating Instructions

Store leftover perkedel in an airtight container in the refrigerator for up to 3 days.

- Reheat perkedel in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Per serving, perkedel contains approximately 250 calories.

Carbohydrates

Per serving, perkedel contains approximately 25g of carbohydrates.

Fats

Per serving, perkedel contains approximately 15g of fats.

Proteins

Per serving, perkedel contains approximately 10g of proteins.

Vitamins and minerals

Perkedel is a good source of vitamin C, potassium, and iron.

Alergens

Perkedel contains eggs and peanuts.

Summary

Perkedel is a flavorful and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals, making it a nutritious choice for a snack or side dish.

Summary

Perkedel is a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. With its crispy exterior and flavorful filling, it is sure to be a hit with family and friends. Try making this Indonesian classic at home and enjoy the rich flavors and textures it has to offer.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and my dear friend Martha and I were strolling through the bustling market in our small village. The air was filled with the fragrant scents of spices, fresh produce, and sizzling street food.

As we meandered through the colorful stalls, our eyes were drawn to a vendor selling an array of delicious looking fried snacks. Curious, we approached the stall and struck up a conversation with the friendly vendor, an elderly woman with a warm smile and twinkling eyes.

She introduced herself as Mrs. Wong and proudly displayed her signature dish, perkedel. The golden brown potato fritters were crispy on the outside and tender on the inside, with a tantalizing aroma that made our mouths water.

Mrs. Wong graciously shared her recipe with us, explaining each step in detail and offering tips and tricks she had learned over the years. I listened intently, taking mental notes and committing the recipe to memory.

Back at Martha's cozy kitchen, we rolled up our sleeves and set to work recreating Mrs. Wong's delicious perkedel. We peeled and mashed the potatoes, chopped the onions and garlic, and mixed in the fragrant spices and herbs that gave the dish its unique flavor.

As we shaped the mixture into small patties and gently fried them in hot oil, the kitchen filled with the mouth-watering aroma of crispy potatoes and savory spices. Martha and I eagerly tasted the first batch of perkedel, savoring the crispy exterior and soft, flavorful interior.

With a shared smile of satisfaction, we knew we had stumbled upon something truly special. The recipe for perkedel had not only captured our taste buds but also our hearts, a culinary treasure that we would cherish and pass down through the generations.

Over the years, I have made Mrs. Wong's perkedel countless times, each batch as delicious as the first. I have shared the recipe with friends and family, who have all marveled at the crispy, flavorful fritters and begged for seconds.

As I stand in my own kitchen now, preparing a fresh batch of perkedel for a family gathering, I can't help but feel grateful for that fateful day at the market, when a chance encounter with Mrs. Wong led me to discover this beloved recipe.

The memories of that day are etched in my mind, a reminder of the joy and camaraderie that cooking can bring. Mrs. Wong's perkedel has become a staple in my culinary repertoire, a dish that never fails to delight and comfort those who taste it.

As I plate up the golden brown fritters and garnish them with a sprinkle of fresh herbs, I know that Mrs. Wong's legacy lives on through her delicious recipe. And as I serve the perkedel to my loved ones, I take pride in knowing that I am carrying on a tradition that brings joy and togetherness to all who gather around my table.

So as I take a bite of the crispy, flavorful perkedel, I am filled with gratitude for the wonderful memories and delicious recipes that have enriched my life. And I am reminded once again of the power of food to bring people together, creating lasting bonds and cherished moments that will be treasured for years to come.