Perkedel
Snacks • Indonesia
About Perkedel
Indonesian potato fritter with minced meat and shallots
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 |