🥔⭐ Premium

Perkedel

Name: Perkedel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: ID
Ingredients: 800g floury potatoes, peeled and cut in chunks; 4 shallots, thinly sliced; 3 tbsp oil, plus more for frying; 2 spring onions, finely sliced; 2 tbsp chopped celery leaves or parsley; ¼ tsp ground nutmeg; ½ tsp white pepper; 1 tsp salt; 2 eggs, separated

20m

Prépa

35m

Cuisson

Portions

Facile

Difficulté

Galettes de pommes de terre aux échalotes frites et à la muscade, trempées dans l'œuf et frites.

#indonesian#potato#fritters#snack#fried

Portions

Ingrédients

Nutrition

calories290

protein7g

carbs35g

fat14g

fiber4g

Par portion

Étapes

Cook the potatoes

Boil the potatoes in salted water for 15 minutes until soft. Drain well and let them steam dry for a few minutes.

⏱15:00

Fry the shallots

Heat 3 tablespoons of oil in a frying pan. Fry the shallots for 5–6 minutes, stirring, until golden and crispy. Lift them out onto paper towels.

⏱5:30

Mash and mix

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Dip and fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the potatoes

Boil the potatoes in salted water for 15 minutes until soft. Drain well and let them steam dry for a few minutes.

⏱15:00

Fry the shallots

Heat 3 tablespoons of oil in a frying pan. Fry the shallots for 5–6 minutes, stirring, until golden and crispy. Lift them out onto paper towels.

⏱5:30

Mash and mix

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Dip and fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Indonesia, from Dutch roots📅 Colonial era🥔 ID

Perkedel comes from the Dutch word frikadel, a type of meatball. During Dutch colonial times, Indonesian cooks made their own version using potatoes, which were cheaper and easy to find.

Today perkedel is one of the most common side dishes in Indonesia, often served next to soto ayam or nasi kuning.