Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Perkedel Kentang
Indonesian fried potato fritters mashed with fried shallots and spices, bound with egg and pan-fried into crisp little patties.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
4 steps- 1
Heat 3 tablespoons of oil in a small skillet over medium heat and fry the sliced shallots and garlic for 3 to 4 minutes until golden and crisp, then drain on paper towels, reserving the flavored oil.
- 2
Meanwhile, fry the quartered potatoes in a few inches of oil at 350°F for 6 to 8 minutes until tender and lightly golden (or boil until soft), then drain well and mash them smooth while still warm.
- 3
Fold the fried shallots and garlic, sliced scallions, ground white pepper, salt, ground nutmeg, and one beaten egg into the mashed potato until evenly combined, then shape the mixture into 12 oval patties about 1/2 inch thick.
- 4
Dip each patty in the second beaten egg and pan-fry in 2 tablespoons of the reserved oil over medium heat for 2 to 3 minutes per side, until deeply golden and crisp. Drain briefly and serve warm alongside rice and soup.
Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving110
Calories
4 g
Protein
20 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Perkedel kentang is part of the Indonesian and Malaysian family of fried patties, with a name often linked to Dutch frikadel but a method that has settled firmly into local home cooking. In Indonesia, potato perkedel often appears beside rice meals, soto, or other brothy dishes because the crisp edges and soft center give a plain bowl something rich and savory to break into.
Listahan note
This version keeps the patty simple and pantry-friendly, with the main flavor coming from fried shallots, garlic, scallions, and white pepper. It prioritizes a smooth warm mash and a thin egg coating so the patties hold together without turning heavy.
Technique cues
- Mash the potatoes while they are still warm; they bind more easily and need less handling than cooled potatoes.
- Frying the shallots and garlic first gives you both crisp aromatic bits and flavored oil for the final pan-fry.
- Keep the patties about 1/2 inch thick so the outside browns before the inside starts to loosen.
Kitchen flow
- Parallel prep
- Fry the shallots and garlic while the potato oil comes up to temperature, then mash the potatoes as soon as they drain.
- Make-ahead
- Shape the patties a few hours ahead and chill them on a lined tray; dip in egg only right before frying.
- Leftover move
- Tuck warm leftover patties beside rice, broth, and sambal, or break one into fried rice for a soft potato bite.
- Cleanup rhythm
- Strain and set aside the shallot oil before mashing, then wipe the skillet between batches if egg bits start to darken.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Russet potatoes
Starchy base
Purpose: Russets mash fluffy and dry enough to form patties instead of turning gluey.
Handling: Drain them very well after frying or boiling, then mash while hot until mostly smooth.
Adaptation: Yukon Gold potatoes make a creamier, denser patty with a slightly less crisp edge.
Shallots and garlic
Fried aromatic base
Purpose: They give perkedel its savory depth and little sweet-crisp bits throughout the potato.
Handling: Slice thinly and fry over medium heat, pulling them before they get too dark because they keep cooking after draining.
Adaptation: A small yellow onion can stand in for shallots, but it will taste rounder and less delicate.
Eggs
Binder and coating
Purpose: One egg helps the mashed potato hold together, while the second creates the browned outer layer.
Handling: Beat each egg separately so the batter egg and dipping egg stay easy to control.
Adaptation: For an egg-free direction, use a thick cornstarch slurry for binding and coating; the crust will be lighter and less golden.
Scallions
Fresh onion note
Purpose: They cut through the fried potato with a clean, green flavor.
Handling: Slice thinly so they fold evenly into the mash and do not tear the patties.
Adaptation: Chives give a gentler onion flavor, while cilantro changes the profile toward a fresher herb note.
Ground white pepper
Warm seasoning
Purpose: White pepper gives the patties a familiar Southeast Asian warmth without visible black flecks.
Handling: Mix it into the warm potatoes before shaping so the seasoning spreads evenly.
Adaptation: Black pepper works in a pinch, but the flavor is sharper and more obvious.
Technique notes
- Do not overwork the mash once the egg goes in; a few firm folds are enough to combine it without making the patties pasty.
- If the mixture feels loose, chill it briefly before shaping rather than adding lots of extra starch.
- Use medium heat for the final fry so the egg coating browns evenly before the potato center overheats and cracks.
Ingredient swaps
- Egg-free direction
- Use a thick cornstarch slurry to help bind and coat the patties; expect a paler, lighter crust than the egg-dipped version.
- Boiled potato path
- Boil the potatoes instead of frying them for a softer, less rich patty; drain thoroughly so the mash is not watery.
- Sharper aromatic option
- Add a little extra garlic if serving with plain rice and soup, where the patty can carry more seasoning.
- Crisper edge move
- Pan-fry in shallow oil instead of a dry skillet, leaving space between patties so steam can escape.
Serve alongside
- Soto ayam
- Nasi kuning
- Sayur lodeh
- Cucumber acar
- Iced jasmine tea
- Es jeruk
- Lime sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked patties in a sealed container for up to 3 days.
- Reheat in a skillet or toaster oven until the edges crisp again and the center is warmed through.
- Freeze cooked patties in a single layer, then thaw overnight before reheating in a lightly oiled pan.
Equipment
- Medium saucepan or fryer-safe pot
- Small skillet
- Potato masher
- Slotted spoon
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