Recipe

Perkedel Kentang (Potato Perkedel)

35 min • 2 to 4 servings •

widya laksmi larasati sunarto

Golden brown potato croquettes on a white plate, with garlic and potatoes in the background on a kitchen countertop.

Not a very healthy recipe, but, an alternative way to enjoy potatoes. In Indonesia, our potatoes are not as big nor as dry as it is in America. So it is quite difficult to create a french fries from Indonesian potatoes. I guess that’s why Indonesian made this side dish (for rice) with potato as its main ingredient, but with more Indonesian flavor.

Ready

2 medium sized potatoes

3 or 4 garlic gloves

salt

pepper

1 teaspoon instant broth powder (optional)

1 tbs flour (optional)

1 egg (separate its yolk and white)

cooking oil

Set

wok

mortar and pestle

2 tbs

Go!

peel off the potato’s skin. Slice into 0.5 cm thick each, fry with a preheated oil in medium heat until it’s ripe. (ripe and soft but not yet golden brown nor crispy).

Grind the pepper (or powder pepper), garlic, and salt.

Mash the fried potatoes, mix with ground ingredients, and an egg yolk.

Shape the mixture using a pair of tbs. (don’t use your hand, it’s very sticky).

Dip the shaped mixture in egg white, fry in preheated oil with medium heat until it’s golden brown and ripe.

Recommendations

I don’t know the exact measurements for the pepper and salt. Since the mixture is ripe already, i suggest you to taste it first before you decide to add powder broth or more salt.
Flours are used to make the potato mixture easier to shape. Experts (like m’ mom) don’t have to. but beginners (like me) sometimes still need it.
Make sure you don’t add more than one tbs of flour (if you need it), or it will ruin the whole flavor.
You can replace potatoes with tofu. If so, you don’t have to fry it first before you grind it.
You can also add corned beef or ground meat to the potatoes mixture. Add more potatoes and spices if needed.

Indonesian potatoes.

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