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
- •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)
Step-by-step instructions
Step 1 · Boil the peeled and diced potatoes in lightly salted water until te...
Boil the peeled and diced potatoes in lightly salted water until tender, about 10 minutes. Drain and let them cool slightly.
Step 2 · Mash the boiled potatoes in a large bowl until smooth and lump-free
Mash the boiled potatoes in a large bowl until smooth and lump-free.
Step 3 · In a pan
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.
Step 4 · Combine the mashed potatoes with the sautéed chicken mixture
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.
Step 5 · Shape the mixture into small
Shape the mixture into small, flat rounds (about 4 cm diameter). Dip each perkedel lightly in the remaining beaten egg.
Step 6 · Heat remaining olive oil in a non-stick skillet over medium heat
Heat remaining olive oil in a non-stick skillet over medium heat. Pan-fry perkedel until golden brown on both sides, about 2-3 minutes per side.
Step 7 · Drain perkedel on kitchen paper to remove excess oil
Drain perkedel on kitchen paper to remove excess oil. Serve warm as a snack or with steamed rice.
Why this recipe 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.
A note on tradition
Perkedel is a traditional snack widely enjoyed across Indonesia, especially in Java and Sumatra. It’s commonly served during family gatherings, festive meals, or as part of the daily menu in Indonesian homes and warungs. Its roots trace back to colonial times, but Perkedel has become a true Indonesian comfort food. It symbolizes togetherness and is often prepared in advance for special occasions or to accompany dishes like nasi tumpeng and soto.