Perkedel Daging Kentang – Indonesian Meat and Potato Fritters
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Perkedel Daging Kentang are small Indonesian meat and potato fritters. These patties combine tender ground beef with mashed potatoes and aromatic spices. They are crispy on the outside and tender inside, making them perfect as a side dish, snack, or appetizer.
Perkedel means Fritter in English and is derived from the Dutch word Frikandel (a deep fried saugage), reflecting the influence of Dutch colonialism on Indonesian language and cuisine. Daging translates to Meat, and Kentang means Potatoes, hence the name Meat and Potato Fritters.
In Singapore and Malaysia, they are known as Begedil, and among the Dutch with Indonesian heritage, they are called Frikadel.
These fritters can be made with ground pork, beef, chicken, or without any meat for a vegetarian option. They would then be called Perkedel Kentang. Some might add the word Goreng to indicate they are fried.
Favorite Indonesian Appetizers
If I can pick favorites, these little fried potato cakes would be my number one choice among Indonesian appetizer snacks. With their crispy exterior and tender, flavorful interior, they are simply irresistible to me.
I love them warm, fresh out of the pan. I love them the next day, straight from the fridge. They make a great side with rice, a late-night snack, or a convenient lunch box treat.
Perkedel Daging Kentang (Indonesian Meat and Potato Fritters)
Perkedel Daging Kentang is a popular Indonesian dish made with mashed potatoes and ground beef. Perfect as a side dish or appetizer snack, these fritters are crispy on the outside and tender inside.
Ingredients
- 250 g ground beef
- 2 cooked potatoes
- 1 egg
- 1 tbsp finely chopped onions
- 2 spring onions
- 1 clove garlic minced
- 2 tsp nutmeg
- breadcrumbs to coat
- salt and pepper to taste
- oil for frying
Instructions
- Mash the cooked potatoes using a fork or potato masher until smooth.
- In a bowl, combine the mashed potatoes, egg, chopped onion, minced
garlic, pepper, salt, and nutmeg. Mix thoroughly. - Add the ground beef and mix until evenly distributed.
- Use a dessert spoon to scoop the mixture and shape it into small, even-sized balls.
- Roll each ball in breadcrumbs until evenly coated.
- Heat oil in a frying pan over medium heat.
- Gently drop the patties into the oil. Flatten them slightly with a spatula.
- Fry until golden brown and cooked through, about 3-4 minutes per side, depending on the size of the patties.
- Remove them from the oil and drain on paper towels.
- Serve hot or cold as a snack, appetizer, or side dish.
Nutrition Information:
Yield: 5 Serving Size: 4 frittersAmount Per Serving: Calories: 271Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 169mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 18g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Storing Leftovers
Leftovers? With perkedel? Not likely, but just in case, here are some tips:
- Batch Cooking: Double the recipe and fry up a large batch. Keep them handy for quick snacks or side dishes.
- Storing Leftovers: Wrap them with cling wrap and keep them in the fridge for up to 3 days or freeze for up to 3 months. To freeze, place the perkedel on a baking sheet until solid, then transfer to a ziplock bag.
- Reheating: To reheat and retain crispiness, bake in a hot skillet or a preheated oven at 350°F until heated through. The microwave is quick and easy but will result in losing some of the crunch.
Want more?
Here are some of my favorite Indonesian perkedel recipes you can try:
Perkedel Ayam – Chicken Fritters
Perkedel Jagung – Corn Fritters
Perkedel Udang – Shrimp Fritters
