Perkedel Daging Kentang - Indonesian Potato Fritters
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Perkedel Daging Kentang are Indonesian potato croquettes with a juicy meat filling. These snacks are fried to a crisp perfection and are an excellent way to enjoy an Indonesian favourite when you’re looking for a new crunchy treat!
Watch How to Make This Perkedel Daging Kentang Recipe Here:
I always love getting out of my comfort zone by trying out a new cuisine! If you know me, I love a good combination of meat and potatoes, you can’t go wrong with it! From the Canadian Tourtière to a comforting Shepherd’s Pie, I think we can agree that meat and potatoes are a match made in heaven! Now, there are certainly plenty of countries I haven’t explored yet, but when it came time to trying something from Indonesia, I knew I had to try out potato and meat croquettes - these are definitely my style!
If you’re looking to try out Indonesian cooking as well, then make it no longer a destination unseen by cooking up this delicious crispy and meaty potato snack as part of your Live to Cook one-month challenge! Be sure to start your cooking journey for free today by signing up to my email newsletter, plus you’ll never miss an exciting recipe idea!
Be sure to watch the video to see how these amazing potato and meat croquettes come together in no time! If you’re not already, please subscribe to my YouTube channel and don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get cooking!
What is Perkedel Daging Kentang?
These are Indonesian potato fritters, as per the direct translation where “perkedel” means fritter and “kentang” means potato. These fried treats are inspired by the Dutch frikandel, which are fried meat patties. Essentially, this recipe is a fusion of the two, featuring a crispy potato coating and a flavourful meaty interior for a satisfying snack! These can also be made vegetarian by omitting the minced meat and adding some veggies, or even by using tofu. Furthermore, these can be made vegan by omitting the meat and omitting the egg, but they may end up drier.
What Potatoes Should I use for This Recipe?
I’m using russet potatoes to make perkedel ketang. Traditionally, you want to use starchy potatoes to achieve the perfect crispy texture. With that being said, avoid waxy potatoes such as Yukon gold potatoes or red potatoes.
WHat Meat Is Used For Perkedel Kentang Daging?
I’m using a combination of beef and pork. If your grocery store has it, you can buy a blend of pork and beef, which can save you some money! I’ve never actually seen that before, so I jumped on the chance to get it! However, if you don’t have a pork and beef blend available to you (or better yet, you’ve already got both beef and pork on hand!), then just don’t worry about it! As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, using what you already have on hand can work perfectly fine in some cases! If you’re using the pork and beef separately, then use a one to one ratio of beef and pork. Alternatively, you could use just beef or just pork if you have a preference or only eat one of those types of protein.
Why Fry The Potatoes Before Mashing?
Despite referring to plenty of other recipes where the authentic method is to pan-fry the potatoes before cooking, I was considering boiling or steaming the potatoes before mashing instead. I thought that this would save some time as you could prep the other ingredients while the potatoes are boiling or steaming. However, I went ahead and did fry the potatoes as you should, and let me tell you why! Frying the potatoes definitely gives them plenty of flavour, so you don’t want to skip this step - it’s really well worth it!
However, if you do want to steam the potatoes to save on some calories and time, then I would recommend steaming the potatoes, but I would avoid boiling them. If you steam the potatoes, you’ll ensure that there is a lot less moisture compared to boiling the potatoes. I would recommend you check out my Guide to Perfectly Steamed Potatoes in the Instant Pot for the best results!
Tools Needed to Make Indonesian Meat and Potato Croquettes
Ingredients
You can find all ingredients and their quantities and save the full recipe for later by scrolling to the bottom of this post for the FULL PRINTABLE recipe card, or by pressing the “Jump to Recipe” button. The recipe card will also allow you to scale the recipe based on how many fritters you’re looking to make or how many you can make based on the amount of meat and potatoes you have on hand.
For the fritters
Minced meat: I’m using a blend of pork and beef.
Shallots: Adds a nice sweetness compared to regular onions. We’ll finely chop them.
Spices: Simply ground white pepper and ground nutmeg.
Garlic cloves: Freshly minced garlic cloves.
Potatoes: I’m using russet potatoes. Be sure to use starchy potatoes instead of waxy potatoes for the best results.
Salt: Key seasoning.
Egg: To add some moisture to this meat and potato mixture.
For coating & frying
Egg: One beaten egg to add the perfect golden brown colour on the outside, plus it acts as a binding agent. I tested a few without the egg and I found that they were drier than with adding egg, so I strongly recommend you don’t skip it!
Tapioca starch: Also called tapioca flour. This is also a binding agent and helps the fritters get crispy.
Canola oil: This is the oil I had on hand already to fry the croquettes. Any kind of neutral oil, such as vegetable oil, grapeseed oil or sunflower oil.
For Garnish
In a pan, sauté the beef and pork mix. Then, once the meat starts to brown, add the shallot, green onions, garlic, white pepper, and salt. Continue cooking until lightly caramelized. Then, finish with the nutmeg and mix well. Taste and adjust for seasoning. Allow the meat mixture to cool down slightly, then add into the mashed potatoes.
Crack in one egg to bind everything together. Mix well and taste for seasoning. For best results, cool this mixture for 1 to 2 hours or overnight to better meld the flavours together.
Scoop out the portions and roll into compact patties, about 2 cm thick. Once you have all the portions, get each each piece an lightly coat in the egg. Let the excess drip and add the patty into the tapioca starch, ensuring a thin coating on the patty.
Heat the canola oil in a skillet on medium heat. Once the oil is hot, fry the croquettes. Once you get a nice golden brown on the first side, flip and cook the other side, for about 2 to 3 minutes. Drain on paper towels.
Serve hot and enjoy!
Tips For The Best Perkedel Kentang Recipe
While frying the potatoes, be sure to try to get a light brown colour on the potatoes. Frying them in the oil like this will help give the final perkedel kentang an excellent flavour.
Make sure your skillet is hot enough when cooking the meat to give the meat a nice sear to help add optimal flavour.
I would recommend that you leave the potato and meat mixture to cool down overnight not only so that the patties do not fall apart when frying, but so that the patties will have even more flavour as all the flavours in the mixture will meld together with more time.
To ensure that the croquettes do not break, make sure that the potato mixture has chilled for long enough, and that you pack them tightly when forming the patties.
Ensure that the oil is not too hot or too cold when deep frying - if the oil is too cold, the perkedel daging will absorb too much oil, which is unpleasant. On the other hand, if your oil is too hot, then the outside will cook faster than the inside, and they will end up cold and uneven.
Can You Air Fry Perkedel Daging Kentang?
I tried air frying these, and I can confidently say that you definitely can! All you need to do is preheat your air fryer, then select the “Air Fry” setting on your air fryer at 425 F. Air fry for 10-12 minutes, flipping them once halfway through the cooking time.
Can These Indonesian Potato Croquettes Be Made in Advance?
While these would be served best fresh, of course you can keep any extras in an airtight container in the fridge. If you do want to eat them fresh, what you can do in terms of prep is keep the meat and potato mixture in the fridge and then form the patties and fry when ready to eat. In fact, you could even form the patties and just coat them in the tapioca starch and egg when you’re ready to fry! Whether you’re storing them cooked or just the mixture, these will stay good in the fridge for 2 to 3 days, depending on the freshness of your meat.
Can You Freeze Perkedel Daging Kentang?
I have not done this but I believe that it may be possible. For the best results, I would recommend you freeze them once the patties have been fried. Otherwise, freezing the raw potato and meat mixture will make them likely to break apart. Once you’ve fried the potato and meat croquettes, allow them to completely cool down, then place them on a baking sheet in a single layer to flash freeze them to ensure that the patties do not stick together. Afterward, transfer them to a large freezer bag or an airtight container. To prevent freezer burn, you can keep them in the freezer for no longer than 2 months. When you’re ready to eat them again, there’s no need to thaw them - simply re-fry directly from frozen. The cook time will be a bit longer, but this is the best way to reheat them to prevent them from getting soggy.
Keep in mind that freezing potatoes usually change their texture, so this may not be as enjoyable once defrosted compared to enjoying them fresh.
How to Reheat Perkedel Daging Kentang
My favourite method to reheat these Indonesian croquettes are in the air fryer. I set the air fryer to 385 F on the “reheat” setting for about 8 minutes, until completely warmed through. If you really wanted to, you could deep fry your perkedel kentang again, but keep in mind that would be triple frying the potatoes!
How to Serve Perkedel Kentang
These Indonesian potato and meat croquettes are typically served as a snack or an appetizer. They’re quite tasty plain, but I highly recommend you pair them with a sauce for dipping! I served mine with mayo (bonus if you make your own mayo!) mixed with sambal oelek for a nice hot sauce. You can also serve these as burgers, similar to the Indian Vada Pav. Just spread the mayo on the burger bun, and place your perkedel daging on top, followed by the top bun.
More Delicious Fried Potato Recipes
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Perkedel Daging with a Juicy Beef–Pork Blend
Perkedel Daging Kentang are Indonesian potato fritters with a juicy meat filling. These snacks are fried to a crisp perfection and are an excellent way to enjoy an Indonesian favourite when you’re looking for a new crunchy treat!
Ingredients
- 800 g Russet potatoes, or any starchy potatoes
- 75 g ground beef
- 75 g ground pork
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 1 tsp ground white pepper
- 1 tsp salt
- 1/4 tsp nutmeg
- 1 large egg
- lemon wedges, for garnish
- cilantro, for garnish
- 1 egg, beaten
- 2–3 tbsp tapioca starch
- canola oil, for shallow frying
Instructions
- Slice the potatoes into rounds and shallow fry them until golden and tender. This step gives you a firmer mash that won’t get watery. Drain and mash until smooth a fork or masher. Let them cool slightly.
- In a pan, sauté the beef and pork mix. Then, once the meat starts to brown, add the shallot, green onions, garlic, white pepper, and salt. Continue cooking until lightly caramelized. Then, finish with the nutmeg and mix well. Taste and adjust for seasoning. Allow the meat mixture to cool down slightly, then add into the mashed potatoes.
- Crack in one egg to bind everything together. Mix well and taste for seasoning. For best results, cool this mixture for 1 to 2 hours or overnight to better meld the flavours together.
- Scoop out the portions and roll into compact patties, about 2 cm thick. Once you have all the portions, get each each piece an lightly coat in the egg. Let the excess drip and add the patty into the tapioca starch, ensuring a thin coating on the patty.
- Heat the canola oil in a skillet on medium heat. Once the oil is hot, fry the croquettes. Once you get a nice golden brown on the first side, flip and cook the other side, for about 2 to 3 minutes. Drain on paper towels.
- Serve hot and enjoy!
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
