Potato frikadel or perkedel kentang is our answer to mashed potatoes. Mashed potatoes is mixed with spices such as shallots, garlic, candlenuts and white pepper. Add in chopped Chinese celery and spring onions, then shaped into patties. Little round patties are then dipped in eggs and deep-fried till golden. The perkedel patties are usual condiment to a special coconut-based chicken soup.

Funnily this is a great way to use up leftover potatoes in other dishes. KFC in Indonesia has this in their fixed menu. The culprit should be leftover french fries. Potatoes have always been deep-fried till golden before mashed. I tried boiling, the patties are soggy uncontrollably when shaped. Roasting might work, but I have never tried it.

Spices to be ground are shallots, garlic, candlenut and a bit of pepper.

I used assortment of potatoes – a couple of big giant ones and some reddish smaller ones. I am sure they have a couple of names to go with them but I have no idea what they are.

Deep-fry potato pieces in hot oil till golden.

Try poking one of them with a fork. If it goes through without much resistance, it is cooked and remove from the oil.

Again, I am sure there’s other easier way, but we always make the mashed potatoes in a mortar and pestle. It is a great workout. Set aside after all potatoes are mashed finely.

Combine spices in a mortar, add sugar and salt. Grind till fine.

Combine mashed potatoes, celery and spring onions, spice paste in a bowl.

Mix everything well together.

Shape the potatoes into small patties, about 15 patties. Make sure you press the patties hard against your palm when shaping. The patties should not have any air gap otherwise they would fall apart when fried.

Dip patties into egg, a couple at a time.

Deep-fry in hot oil.

Drain on paper towel (ignore the fact that we are still using yesterday’s newspaper in place of paper towel) and serve warm with fried rice and other dishes!


Potato Frikadel, Perkedel Kentang

Makes 15 patties, serves 4-5


2 shallots
2 garlic cloves
2 candlenuts
1/2 tsp ground white pepper
1/2 tsp salt
1/2 tsp sugar (optional)
750 g potatoes, cut into smaller pieces
2 stalks Chinese celery, finely chopped
2 spring onions, finely chopped
2 eggs, lightly whisked
Oil for deep frying


Grind shallots, garlic, candlenuts, pepper, salt and sugar in a mortar and pestle to fine paste. Set aside for later use.
Deep-fry potato pieces in hot oil until golden. Remove from heat and let cool on paper towel.
Mash potatoes till fine using mortar and pestle or food processor.
Combine mashed potatoes, spice paste, celery, spring onion in a bowl. Mix everything well together.
Shape into round and flat patties.
Coat patties with egg and deep-fry in hot oil till golden, about 2 minutes each side.
Serve warm.

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18 Responses to “Potato Perkedel Patties”

  1. 1

    Tuty — May 14, 2011 @ 3:22 pm

    Have you tried microwaving the potatoes? It worked for me. Just prick the potatoes with fork or paring knife in both places before microwaving until the potatoes are tender. Saving some calories than double frying *wink*

    Our Javanese perkedel used fried shallots which give a very distinctive aroma. This dish is a favorite at my house.

    Lovely pix as usual.

  2. 2

    justcooknyc — May 14, 2011 @ 8:08 pm

    i’m seriously no where near patient enough to make these, but they look pretty awesome

  3. 3

    Mika — May 15, 2011 @ 3:59 pm

    These look wonderful…I like the idea to deep them just in egg before frying them, without a flour coating…easier and tastier, not so crunchy, but I really enjoy that “frittata” taste… ^_^

  4. 4

    Mrs Erg├╝l — May 15, 2011 @ 9:49 pm

    All these Indonesian finger food makes great tapas at parties! Yummy!!!

  5. 5

    shayma — May 16, 2011 @ 11:40 am

    really beautiful photos and lovely recipe- frying the potatoes before they are mashed in the mortar and pestle must give it that extra kick (more calories- but, fried potatoes do take so good). x shayma

  6. 6

    pigpigscorner — May 16, 2011 @ 4:01 pm

    These look and sound wonderful! I love the crust, looks…puffy and crispy!

  7. 7

    Ben — May 17, 2011 @ 9:54 am

    Oh yeah, those are like potato fritters only A LOT better. Hmm I can smell them all the way down here. Hehe.

  8. 8

    yummy supper — May 18, 2011 @ 8:03 pm

    I am so happy to know about your blog. I am completely intrigued by Indonesian cooking. I want to bring some of these flavors home with me to California. And now with your blog, I can!

  9. 9

    kankana — May 18, 2011 @ 11:21 pm

    It’s very similar to one of Indian road side snack .. it’s called ‘aaluu tikki’ /potato patties . We however don’t fry the potatoes and i think next time I am going to do just that .. cause I think I am gonna love it :)

  10. 10

    Nami @ Just One Cookbook — May 19, 2011 @ 12:07 am

    Whoa…lovely dish. and of course your pictures are amazing. Only justifying what you cooked. I can almost hear the sound when you bite on it…. and inside is fluffy and warm. What a great dish!!!!!!

  11. 11

    Lisa — May 19, 2011 @ 11:32 am

    Oh my goodness! Your food looks absolutely delicious. Super impressive.

  12. 12

    tigerfish — May 20, 2011 @ 3:31 am

    Been a long time since I made these potato patties…

    I feel tempted all of a sudden….

  13. 13

    Shirley@kokken69 — May 21, 2011 @ 6:39 pm

    I am so so booking marking this!! 10 folds better than KFC! Love your photos, so clean and bright?

  14. 14

    noobcook — May 22, 2011 @ 1:13 am

    gorgeous … you make fried potato look like a gourmet treat, stunning photos =)

  15. 15

    Ananda Rajashekar — May 22, 2011 @ 6:05 am

    wow! i’m amazed at the procedure of cooking and the result so crisp!

  16. 16

    HL — June 6, 2011 @ 12:47 am

    Wonderful photos! I love these potato cakes and always buy them from my nasi padang stall. Didn’t know there are so many steps involved!

  17. 17

    Taz — June 7, 2011 @ 3:53 pm

    Wow, these look stunning. And deep fried twice, I don’t think you can beat that! I’m definitely going to give these a try!

  18. 18

    Nina — October 8, 2014 @ 5:48 am

    my mom used to add a nutmeg.

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