Easy Perkedel – Fried Mashed Potato Patties
This post may contain affiliate links.Perkedel are crispy Indonesian fried mashed potato patties, also known as frikadelle or bergedil, that make the perfect side dish or snack.
Growing up in Indonesia, perkedel was always one of those dishes that made its way to the table no matter the occasion. These little fried mashed potato patties may look humble, but the crispy outside and soft, flavorful inside made them everyone’s favorite. Some call them frikadelle or bergedil, but to us, they were simply comfort food.
I’ve always thought of perkedel as part of Indonesia’s rich snack culture, right alongside Lemper Ayam, Kroket Kentang, and Pastel Tutup. Just like those savory bites, perkedel brings a sense of comfort and familiarity. It’s the kind of food that instantly feels homemade and inviting.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Potatoes – Starchy potatoes like Russet or Granola work best because they mash easily and give the patties a light, fluffy interior. Steam or boil them until just tender, then mash while still warm.
Spices – You can experiment here depending on your taste. The most common seasoning is ground coriander seeds, which add a warm, earthy flavor. I also like to add a little cumin powder. It gives the perkedel a lovely fragrance that makes each bite more aromatic.
Tapioca flour – A small amount of tapioca flour is mixed into the mashed potatoes to give the inside a slightly chewy texture. It helps bind the patties too, so they hold together nicely when fried.
Optional add-ins – Some families like to add minced meat (beef or chicken) for a richer taste, or chopped green onions or celery for a fresh kick. You can keep it classic or make it your own.
How to Make Fried Mashed Potato Patties / Perkedel
STEP 1. Prepare the potatoes and spices. Wash the potatoes clean, peel, and cut them into smaller pieces for even cooking. Steam until soft (Image 1). While waiting, blend shallots and garlic until smooth (Images 2, 3), then stir-fry until fragrant and slightly golden (Image 4).
STEP 2. Mash the potatoes. Once the spices are done, set them aside (Image 5). When the potatoes are soft, mash them with a fork (Images 6, 7, 8). Don’t mash them completely. Leaving some small chunks will give your perkedel a nice rustic texture.
STEP 3. Mix the seasonings. Add ground coriander, cumin, salt, pepper, and mushroom powder to the mashed potatoes (Image 9). Mix in the egg and tapioca flour (Image 10), then fold in the stir-fried shallots and garlic (Image 11). Combine everything until you can shape the mixture (Image 12). Form them into small balls or flatten into patties, depending on your preference.
STEP 4. Fry the patties. Heat oil for deep-frying and carefully drop in the shaped patties (Images 13, 14). Fry until golden brown and crisp. Drain excess oil on a cooling rack (Image 15) and let them rest briefly (Image 16). Serve warm as a snack, or as the perfect side dish.
Pro Tips
- Choose the right potatoes – Starchy potatoes like Russet give a fluffier texture, while waxy potatoes can make the patties dense. If possible, stick to starchy ones for the best result.
- Don’t over-mash – Leave some small potato chunks for a rustic texture. It makes the patties more interesting than being completely smooth.
- Fry on medium heat – Too hot, and the outside will brown too quickly while the inside stays soft. Medium heat ensures they cook evenly.
- Use coconut oil – Frying in coconut oil gives a drier, lighter finish compared to regular vegetable oil, making the perkedel crispier.
- Drain properly – Place fried perkedel on a cooling rack instead of paper towels. This keeps them crispy without trapping steam underneath.
- Add variety – For extra richness, mix in minced beef or chicken. For a fresh kick, try adding chopped green onions or celery leaves.
Serving Suggestions
Perkedel are so versatile that you can enjoy them in many ways. For a simple afternoon snack, serve them with a sweet and sour tomato sauce.
They’re also the perfect sidekick to hearty Indonesian dishes. Pair perkedel with a steaming bowl of soto tangkar, soto tangkar, sop buntut, chicken curry, fish curry, or soto ayam. The golden fried patties soak up just enough of the broth while staying intact, adding a deliciously satisfying bite to every spoonful. They are also great to serve alongside beef rendang and chicken curry.
FAQs about Fried Mashed Potato Patties
Perkedel is the Indonesian version of fried mashed potato patties. It’s made with mashed (or partially mashed) potatoes, seasoned, shaped, then fried until golden and crisp. In other places or recipes, it might simply be called “fried mashed potato patties” or “potato fritters.”
The name perkedel is derived from the Dutch frikadel (a type of meat patty) and over time it evolved into a potato-based version in Indonesia (because the Dutch colonial influence blended with local ingredients).
Also, perkedel is known by different names: begedil/bergedil in some regions (and in Malay) for similar fritters.
Yes, while the most common version is plain mashed potato, some recipes include ground meat (beef or chicken) or even mix in corn, tofu, or fish.
If you use meat, make sure it’s fully cooked and cooled before forming the patties.
Tapioca flour acts as a binder and gives a slightly chewier, more cohesive interior texture. It also helps the patty hold together better during frying.
Yes. You can make perkedel ahead of time, store them in the fridge (in an airtight container) for a day or two, and reheat them. The best way to reheat is in a hot oven or air fryer so they regain crispiness, rather than microwaving (which can make them soft).
Storage
Store cooled perkedel in an airtight container in the fridge for up to 3 days. Reheat in an oven, air fryer, or pan until crisp again. Avoid microwaving as it makes them soft.
More Indonesian Snack
Perkedel – Indonesian Fried Mashed Potato Patties
Ingredients
- 5 shallots
- 4 garlic
- 750 gr potatoes
- 1 egg
- ¾ tsp salt
- ¼ tsp pepper
- ¼ tsp mushroom powder
- ½ tsp coriander seeds
- ½ tsp cumin
Instructions
- Prepare the potatoes and spices. Wash the potatoes clean, peel, and cut them into smaller pieces for even cooking. Steam until soft.
- While waiting, blend shallots and garlic until smooth, then stir-fry until fragrant and slightly golden.
- Mash the potatoes. Once the spices are done, set them aside. When the potatoes are soft, mash them with a fork. Don’t mash them completely. Leaving some small chunks will give your perkedel a nice rustic texture.
- Mix the seasonings. Add ground coriander, cumin, salt, pepper, and mushroom powder to the mashed potatoes. Mix in the egg and tapioca flour, then fold in the stir-fried shallots and garlic. Combine everything until you can shape the mixture. Form them into small balls or flatten into patties, depending on your preference.
- Fry the patties. Heat oil for deep-frying and carefully drop in the shaped patties. Fry until golden brown and crisp. Drain excess oil on a cooling rack and let them rest briefly. Serve warm as a snack, or as the perfect side dish.
Notes
- Choose the right potatoes – Starchy potatoes like Russet give a fluffier texture, while waxy potatoes can make the patties dense. If possible, stick to starchy ones for the best result.
- Don’t over-mash – Leave some small potato chunks for a rustic texture. It makes the patties more interesting than being completely smooth.
- Fry on medium heat – Too hot, and the outside will brown too quickly while the inside stays soft. Medium heat ensures they cook evenly.
- Use coconut oil – Frying in coconut oil gives a drier, lighter finish compared to regular vegetable oil, making the perkedel crispier.
- Drain properly – Place fried perkedel on a cooling rack instead of paper towels. This keeps them crispy without trapping steam underneath.
- Add variety – For extra richness, mix in minced beef or chicken. For a fresh kick, try adding chopped green onions or celery leaves.
You will love this chewy and crispy texture of these fried mashed potato patties! And the spices are so fragrant, too!