Perkedel (Indonesian Potato Patties)

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These Indonesian potato patties(Perkedel/ Begedil) are so quick and yummy. Make them for tea time! You can prepare the potato mash ahead of time and fry them when needed, to serve them hot to guests!

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♦Prep time:10MIN ♦Cook time:10MIN ♦Yield:10Patties.

Perkedel (Indonesian Potato Patties)

Quick Potato Patties – ‘Perkedel’

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Rinse and scrub the potatoes.
2. Keep the skin on, but make a light cut into the skin all around the center. This will help to peel the potatoes after they are boiled.
3. Boil till tender. I like to pressure cook for 6-7 whistles on high.
4. Drain. Rinse with cool water and set aside to cool off slightly before peeling.
5. Chop the fresh herbs finely and set aside.
6. Beat the egg in a shallow bowl and set aside.
7. In a Mortar (preferably), mash the garlic and shallots (if using ) to a fine paste.
8. Add the peeled potatoes, salt and pepper. Mash together, incorporating the garlic evenly into the potato mixture.
9. Do a taste test to check the seasoning.
10. Once there are no thick lumps, add the fresh herbs.
11. Form into smooth balls and then flatten gently into patties. The thinner the better.
12. Due to the moisture quantity of different varieties of potatoes, the patties will either be nice and firm or slightly wet.
13. If wet, use a small sieve to sprinkle the cornflour all over the patties.
14. Heat oil in a shallow pan or skillet (enough oil for shallow frying).
15. Dip each patty in the beaten egg and gently place in the pan. Do not overcrowd. You may fry in batches.
16. Using a slotted, flexible spatula (for best results) gently turn over the patties when *light golden* and fry the other side.
17. Drain on kitchen paper towels.
18. May be served with ketchup or soup.

Perkedel (Indonesian Potato Patties)

Notes:

• If you don’t have a mortar and pestle, you may mince the garlic finely and incorporate it into a bowl of mashed potatoes. The Indonesian authentic recipe requires a Mortar though.
• Some people like to add crispy fried shallots and/or garlic to the mash instead of fresh garlic and shallot. You can add to suit your taste.
• White or black pepper is often used, but I often don’t add pepper at all.
• There are versions of perkedel, that include beef or chicken also. Very similar to Cutlets. Check out my Beef cutlet recipe.
• You can also omit the herbs in some of the patties for fussy children.

Key Ingredients:  Potato, Garlic, Oil, Salt, Egg.

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