Indonesian potato croquettes: The easy, crispy Perkedel recipe

You can create wonders from potatoes, and one of them is Perkedel - a dish popular in Indonesia, whose main ingredient is potatoes, often complemented by a minced meat filling. Although originating from the other side of the world, the recipe is straightforward to recreate. These potato croquettes will be a lifesaver when you're unsure what to make for dinner.

In this version, potato croquettes disappear from plates in no time. They are crispy on the outside and soft on the inside, delivering a true flavor bomb. The best part is you don't need to hunt for exotic products in expensive stores; you can make Perkedel with ingredients you likely already have in your fridge. Be sure to write down this recipe.

Perkedel is a vegetable patty from Indonesian cuisine. Its most popular version is based on mashed potatoes, but other variations of this dish are also known, such as those made with corn, tofu, or minced fish. These patties appear to have been introduced to Indonesia by Dutch colonists, and the original dish was most likely Frikadellers or minced meat meatballs.

Mashed potatoes for Perkedel are made from fried (not boiled) potatoes. Raw potatoes are deep-fried until they become soft inside and golden on the outside. They are then mashed and mixed in a 1:1 ratio with minced meat or corned beef. Classic Perkedel often contains less meat or none at all. Chopped onion and spices (white pepper, dried garlic, dried shallots) are then added to the mixture. Flat, round potato croquettes are shaped from the prepared mixture, dipped in beaten egg, and then fried in deep fat.

Ingredients:

            
• 2 potatoes
• 1 egg
• 1 green onion
• Dried garlic, nutmeg, ground coriander
• Salt, pepper
• 4 oz of minced meat
• Oil for frying

Preparation:

1. Mix dried garlic, salt, pepper, and nutmeg.
2. Peel and cut the potatoes into smaller pieces, then deep-fry them until they form a crispy crust and are done inside.
3. Fry the minced meat, season with salt and pepper, and add green onion and ground coriander.
4. Mash the prepared potatoes and season with the mixed spices and chopped green onion.
5. Form patties from the mixture. The mixture will be sticky, so it's a good idea to lightly oil your hands first. Place the minced meat inside each patty.
6. Coat the patties in beaten egg and fry on both sides until golden.
7. Place on a plate lined with a paper towel.