📸 Image coming soon for Perkedel
Perkedel
Camilan • Indonesia
Tentang Perkedel
Perkedel adalah salah satu snack khas Indonesia yang populer di warung, kaki lima, hingga rumah makan. Kudapan ini berasal dari pengaruh Belanda, namun sudah lama diadaptasi dalam masakan Nusantara, terutama di Sumatera, Jawa, dan bagian lainnya. Perkedel biasanya dibuat dari kentang yang dihaluskan, dicampur telur, bumbu seperti bawang, dan kadang daging cincang atau kornet, tapi yang versi sederhana tetap menjadi favorit. Perkedel sering dihidangkan sebagai lauk pendamping nasi, soto, atau dimakan begitu saja sebagai camilan. Di warung dan rumah makan Padang, perkedel kentang hampir selalu tersedia sebagai tambahan lauk pajangan. Dari sisi nutrisi, perkedel mengandung sekitar 170 kalori per 100 gram, tergolong cukup ringan jika dijadikan pelengkap makan siang. Kandungan lemaknya medium, 9 gram per 100 gram, berasal dari minyak untuk menggoreng dan bahan utama kentang. Protein perkedel tidak terlalu tinggi (5 gram/100 gram), biasanya hanya dari telur. Jika ingin lebih sehat, pilih perkedel yang digoreng dengan sedikit minyak, atau perhatikan porsi: satu perkedel rata-rata 40-50 gram, sehingga bisa memperkirakan kalori perkedel per porsi. Agar lebih ringan, hindari perkedel yang terlalu berminyak atau berisi campuran daging.
How to Make Perkedel (Traditional & Healthy Version)
Perkedel is a beloved Indonesian snack, known for its golden, crispy exterior and soft, flavorful potato filling. This traditional dish, often served at family gatherings, warungs (small eateries), or festive occasions, is a staple across the Indonesian archipelago. Originating from local adaptations of Dutch frikadel, Indonesian Perkedel is unique in its use of spices and local ingredients, creating a distinctly Indonesian flavor profile. Indonesian Perkedel typically features mashed potatoes mixed with minced meat, herbs, and spices, then lightly pan-fried to perfection. The taste is savory, aromatic, and comforting, making it a popular choice for both adults and children. Its versatility allows Perkedel to be served as a side dish, snack, or even as part of a main meal. The use of lean protein and fresh herbs in this healthy version ensures you can enjoy authentic flavors with a lighter nutritional footprint. Enjoy a taste of Indonesia’s rich culinary heritage with this wholesome and satisfying treat!
Ingredients(for 2 medium perkedel per serving)
- 300 grams Potatoes (Kentang, peeled and diced)
- 50 grams Lean ground chicken (Dada ayam cincang)
- 2 cloves Shallots (Bawang merah, finely chopped)
- 1 clove Garlic (Bawang putih, minced)
- 2 tablespoons Celery leaves (Daun seledri, finely chopped)
- 1 whole Egg (Lightly beaten, for binding)
- 1/4 teaspoon Nutmeg powder (Bubuk pala)
- 1/4 teaspoon Salt
- 1/4 teaspoon White pepper (Lada putih)
- 2 tablespoons Olive oil (For pan frying)
Instructions
- 1
Boil the peeled and diced potatoes in lightly salted water until tender, about 10 minutes. Drain and let them cool slightly.
10 minutes
Let potatoes cool to avoid excess moisture when mashing.
- 2
Mash the boiled potatoes in a large bowl until smooth and lump-free.
2 minutes
Mash thoroughly for a creamy texture.
- 3
In a pan, heat 1 teaspoon olive oil and sauté shallots and garlic until fragrant, about 2 minutes. Add the ground chicken and cook until no longer pink. Let the mixture cool.
5 minutes
Use low heat to avoid burning the aromatics.
- 4
Combine the mashed potatoes with the sautéed chicken mixture, chopped celery leaves, nutmeg, salt, and white pepper. Mix well. Add half of the beaten egg to bind the mixture.
2 minutes
Don’t overmix; just enough to combine evenly.
Why This Dish is Healthy
This version of Perkedel is a healthy choice because it uses lean protein, fresh herbs, and is pan-fried with olive oil instead of deep-fried. The recipe avoids excess saturated fats and incorporates nutrient-dense ingredients, making it lower in calories and healthier for your heart. It’s a satisfying snack that fits well into weight management and balanced nutrition plans, without sacrificing the authentic taste of Indonesian cuisine.
This healthy Perkedel recipe is rich in complex carbohydrates from potatoes, supplying steady energy and dietary fiber. Lean ground chicken adds high-quality protein, supporting muscle health without excess fat. Celery and shallots offer vitamins A, C, and K, while garlic provides antioxidants and immune-boosting compounds. The use of olive oil and minimal frying reduces unhealthy fats, making this snack suitable for balanced diets. Portion control and pan-frying (rather than deep-frying) keep calories in check.
Pro Tips
- 💡Tip 1: Use starchy potatoes like local kentang for a creamier texture.
- 💡Tip 2: Let the potato mixture cool before shaping to hold its form better.
- 💡Tip 3: Pan-fry perkedel in batches to maintain even browning and crispness.
Storage & Serving
Store cooled perkedel in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 9.0 g |
| Fiber | 2.0 g |
Cultural Notes
Perkedel selalu jadi lauk favorit di rumah makan Padang, warung makan, dan sering jadi pilihan camilan di kaki lima. Hidangan ini mudah ditemukan di hampir seluruh daerah Indonesia.
