Crispy on the outside yet soft and savory on the inside, perkedel kentang is an omnipresent side dish that is very familiar across the country. Adopted from frikandel, a Dutch traditional snack made of minced meat and hot dog, you can easily find these delicacy everywhere. Perkedel kentang is equally tasty either to be eaten alone as snack or as side dish to other Indonesia foods.
Using potato as the main ingredient, here are the failsafe recipe to start making your own perkedel kentang.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
Servings: 15-16 portions
- 1 kilogram potato, peel and cut each into large quarters
- 250 gram ground beef
- 1 stalk celery leaves, chopped finely (can be replaced with scallion or chives)
- ½ teaspoon powdered nutmeg
- 1 ½ teaspoon salt, divided into 2
- 1 ½ ground white pepper, divided into 2
- ½ cup crispy fried shallot
- 1-2 egg, beat lightly
- Cooking oil for frying
- Steam the potatoes over a high heat for 15-20 until it gets softened and easily mashed with fork. After it is done, drain off the excess liquid and then mash the potatoes while it still warm. Let it sit in the steamer for another 10 minutes for drying up.
Tip: You can directly deep fry the potato until it is thoroughly cooked, but not too brown. Mash it in a mixing bowl while still hot.
- Take a frying pan and put 1 tablespoon of cooking oil. Fry the ground beef, sprinkle the ½ part of the salt and ground white pepper until perfectly cooked. Set aside.
- Move the mashed potato into a large mixing bowl then add the rest of the ingredients including fried ground beef, celery leaves, powdered nutmeg, fried shallot, and the remaining salt and pepper. Stir and mix well, shape it into smaller balls (the size is according to your preference) for 15-16 portions.
- Flatten each dough into patties with ½ inch of thickness. Arrange them on a baking sheet and let sit into the fridge for at least 1 hour.
- Take out the dough, dip each of them in the beaten egg.
- Preheat a 1-inch cooking oil into the frying pan. Wait until the oil is hot and reduce the heat into medium to low level, then deep fry until it gets golden brown. Drain over to remove excess oil.
- Adjust the fire every time since perkedel tends to get burnt quite easily
- Avoid frying on a high heat for the perkedel not to break apart
Perkedel kentang is one of the must-try Indonesian delicacy you have to taste. It may take a long time and process but it will all worth it once the dish melts inside your mouth.