Perkedel - Indonesian Fried Mashed Potato Patties

5 from 1 vote

Perkedel are crispy Indonesian fried mashed potato patties, also known as frikadelle or bergedil, that make the perfect side dish or snack.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: Indonesian

Servings: pieces

Calories: 19kcal

Author: Claudia

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.

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.