Perkedel (Potato Balls)

Perkedel is one of many Indonesian classics – literally everyone in the nation loves it (okay maybe not, but it’s still very popular). This dish was brought by the Dutch during the colonization of Indonesia, hence the popularity all over the country. Even though it has its roots from the Netherlands, the Indonesians put their own spin into it, making this dish unique and special.

Perkedel can be enjoyed any time of the day and eaten with many things – say, put it along nasi uduk (coconut milk steamed rice) or plain rice with sambal, you can’t go wrong with it.


3 medium-sized potatoes, any kind will do

3 shallots, slice thinly

Spring onion (or chives), slice thinly

Ground nutmeg

Bird’s eye chili, optional

Salt, pepper and sugar to taste

1 egg for frying

Cooking oil


perkedel2Steps to make perkedel:

  1. Cut the potatoes into small pieces. Bake or fry them in oil until soft and mashable. Avoid boiling the potatoes because this adds moisture to the balls – they might crumble and splatter everywhere when you fry them the second time (yes we’re frying twice).
  2. Mash the potatoes in a bowl and add in the rest of the ingredient.
  3. With your hands, make balls around 10 cm in size. If they’re hard to shape, add in a bit of oil or liquid (milk does well).
  4. Coat them in agg and dunk in a pan with hot oil. Fry until they’re golden brown and crispy.

Feeling meaty? Try adding spam or corned beef in your potato mixture


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