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Perkedel (potato fritters): photo of the dish
Illustrative photo: Sakurai Midori — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Perkedel (potato fritters)

Mashed potato fritters flavoured with garlic and celery, coated in a thin crispy crust. Very popular served alongside nasi goreng or soups, they also make a snack on their own.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes, cut them into pieces and boil them in salted water for 20 minutes, until they mash easily.
  2. Drain and mash with a fork or potato masher while still hot.
  3. Finely chop the garlic, celery and spring onions. Quickly fry the sweetcorn in a little oil with the garlic for 3 minutes.
  4. Mix the mash with the sweetcorn, celery, spring onions, pepper, salt, flour and one beaten egg. Knead until you have a soft dough that doesn't stick.
  5. Shape into patties about 6 cm across and 1 cm thick. Beat the second egg in a bowl and dip the patties in it.
  6. Fry in hot oil at 170 °C for 3 to 4 minutes per side, until a nice golden colour. Drain on kitchen paper.

Variations and tips

Vegan version. Replace the eggs with 3 tablespoons of water mixed with 1 tablespoon of chickpea flour, and use cornflour as the binder.

Oven version. Arrange the patties on an oiled tray and bake at 200 °C for 20 minutes, turning halfway through.

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Original Ecomely recipe.