Potato Perkedel Patties Recipe

Perkedel Kentang
Potato Patties or perkedel kentang is Indonesian mashed potatoes patties. The word perkedel was derrived from Dutch frikadel. Shallots, garlic, candlenuts, nutmeg, white pepper, chopped Chinese celery are added into mashed potatoes mixture, then shaped into patties. These little round patties are then dipped in beaten eggs and deep-fried until golden brown. In East Java where I grew up, the perkedel patties are usual condiment to a chicken soup (with no coconut milk) whereas in other regions, perkedel will company a special coconut-based chicken soup.  Perkedel kentang can be served with nasi kuning (Indonesian yellow rice) as well.

Did you know that KFC in Indonesia serves perkedel kentang and chicken soup? Two fixed dishes of KFC Indonesia that I can’t find at KFC in Canada, perkedel kentang and chicken soup. Traditionally, potatoes are always deep fried before mashed. However, I did mine by baking them as I know if I boil the potatoes, the mashed potatoes will turn too mushy and make the perkedel patties soggy.

I used russet potatoes for making my perkedel patties. If you want to use red potatoes, it’s up to you. There is another shortcut if you feel want to do it. You can substitute with ready-to-use mashed potatoes package.
Perkedel Kentang
Potato Frikadel/Frikadeller
Makes 26 patties

Ingredients:
1.1 kilogram (2lbs) potatoes, cut into smaller pieces
2 stalks Chinese celery, finely chopped
1-2 eggs, lightly beaten
3 tablespoons homemade chicken oil
extra virgin coconut oil (can be used other cooking oils with high smoke point) for deep frying

Spice Paste:
3 shallots
3 garlic cloves
3 candlenuts
1/2 nutmeg, grated
1 1/2 teaspoons ground white pepper
1 teaspoon seasalt

Method:
1. Pre-heat oven at 350 degrees F. Place diced potatoes on a baking pan. Bake for 30 minutes or until tender. Remove from the oven and let cool down.

2. With a mortar and pestle or food processor, pound/grind shallots, garlic, candlenuts, pepper, seasalt in a mortar and pestle to fine paste.

3. Heat up your wok and add chicken oil. Stir fry the spice paste until you can smell their aroma.

4. Mash potatoes till fine using mortar and pestle or food processor. Add stir fried spice paste, the remaining chicken oil from stir-frying, and grated nutmeg. Process until all well-blended.

5. Transfer mashed potatoes mixture into a large bowl and add chopped Chinese celery. Mix them well.

6. Shape into round and flat patties. Coat patties with beaten egg and deep-fry in hot oil until golden brown, about 2 minutes each side.

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About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.