An Indonesian fried-mashed potato mixed with corned beef or minced beef.
Easy to cook and delicious Perkedel.

Perkedel comes from the Dutch term "Frikandel" which means fried minced meat. This side dish is commonly found in Indonesia, but can also be found in Singapore and Malaysia. In Malaysia and Singapore called bergedel or begedill. Perkedel is an original Indonesian side dish which is usually made from potatoes, minced beef/corned, tofu (tofu cakes), and corn (corn cakes). The history of this side dish is believed to come from the Dutch Frikadeller, which is fried minced meatballs. This is due to the colonial and historical relationship between Indonesia and the Netherlands and has its variant because the main ingredient here is not only using meat but potatoes. The term "Frikadelle" actually comes from German. However, it is not only associated with German culture, but also with Denmark, Poland, and Scandinavia. Perkedel is usually served as an appetizer or as a side dish of nasi kuning (part of the tumpeng), soto ayam, or even a simple soup. Nutmeg is one of the important spices, gives the perkedel a unique taste. Apart from that, fried shallot (bawang goreng) is also considered as the main ingredient of this dish. Potatoes must be fried first before being mashed so that they are easy to shape. Then for the second fry, help the perkedel dough not to absorb a lot of oil. This way, the result would be very crispy on the outside but soft on the inside. It is very important to cool the perkedel before frying so that it does not break during frying.

YIELDS 4 serving(s)
TOTAL TIME 50 minute(s)

  • 500g of peeled potatoes, cut into squares
  • 120g corned beef / minced beef
  • 2 tbsp fried shallots
  • 1 green onion, cut into thin slices
  • 1 tsp nutmeg powder
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tbsp cornstarch
  • 1 beaten egg



Fry the potato pieces with oil. Make sure not too brown, so the potato will be easy to mash.

Step 1 of cooking Perkedel.

Mash the potatoes with a fork, mix with the corned beef / minced beef, green onions, nutmeg powder, pepper, salt, and cornstarch. Stir well.

Step 2 of cooking Perkedel.

Put the fried shallots in, mix well.

Step 3 of cooking Perkedel.

Round the perkedel dough, then press a little on the top so it's shaped like in the photo. Before frying, put it in the refrigerator for 20-30 minutes.

Step 4 of cooking Perkedel.

Remove from refrigerator, coat the perkedel with beaten egg, then fry with oil until lightly browned.

Step 5 of cooking Perkedel.

Serve the perkedel with warm rice and cayenne pepper or chili sauce.

Step 6 of cooking Perkedel.

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