Perkedel Kentang (Potato Fritters) with Ground Beef and Spices

Delicious Indonesian potato fritters, featuring mashed potatoes, savory ground beef, and aromatic Indonesian spices. Fried to a perfect golden brown and crispy.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1450

Level

Medium

Yields

4 servings

Cost

£0.81

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

500gPotatoes(Yukon Gold or Russet potatoes are recommended)

£0.50

150gGround Beef(Lean ground beef is preferred)

£1.50

2Shallots(Minced)

£0.40

2clovesGarlic(Minced)

£0.10

1tspGround Coriander

£0.05

0.5tspGround Cumin

£0.03

0.3tspGround White Pepper

£0.02

0.5tspSalt(Or to taste)

0.3tspSugar(Or to taste)

1Egg(Lightly beaten)

£0.25

2Green Onions(Finely chopped)

£0.30

For fryingVegetable Oil

£0.10

Total Cost

£3.25

£0.81 per serving

The Method

1
Boil the potatoes in a large pot until tender, about 20 minutes. Drain well.
2
While the potatoes are boiling, cook the ground beef in a separate pan over medium heat until browned. Drain any excess fat. Set aside.
3
Mash the potatoes thoroughly using a potato masher or ricer. Ensure there are no lumps.
4
In a large mixing bowl, combine the mashed potatoes, cooked ground beef, minced shallots, minced garlic, ground coriander, ground cumin, ground white pepper, salt, sugar, and chopped green onions. Mix well until all ingredients are evenly distributed.
5
Taste the mixture and adjust seasoning as needed.
6
Form the potato mixture into small, flattened patties, about 2-3 inches in diameter.
7
Dip each patty into the beaten egg, ensuring it's coated evenly.
8
Heat vegetable oil in a large skillet or frying pan over medium heat.
9
Carefully place the patties into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
10
Remove the fried perkedel from the pan and place them on a paper towel-lined plate to drain excess oil.
11
Serve hot as a snack or side dish.

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My Notes

Nutrition Information

Nutrition per serving (180g)

1450 kcal / 6067 kJ

Carbs

130g

50% of RDA

Fat

75g

107% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

20 g

22% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a smoother texture, use a potato ricer instead of a masher.

If the potato mixture is too wet, add a tablespoon or two of all-purpose flour or breadcrumbs to help bind it together.

To prevent the perkedel from sticking to the pan, make sure the oil is hot enough before adding them.

You can adjust the spices to your liking. Some people like to add a pinch of cayenne pepper for a little heat.

Perkedel can be stored in the refrigerator for up to 3 days. Reheat in a pan or oven until warm and crispy.

Cooking Equipment

Large pot

Potato masher or ricer

Large skillet or frying pan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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