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5.0 from 3 votes

Perkedel

Perkedel, bergedel or begedil, are Indonesian fried patties, popular in Malaysia, made from potatoes, ground meat, corn, tofu, or fish.

Prep Time
15 mins
Cook Time
15 mins
Rest
1 hr 30 mins
Total Time
1 hr
Servings: 16 meatballs
Calories: 90 kcal
Course: Main Course , Snacks
Cuisine: Indonesian , Malaysian , Singaporean

Ingredients

  • 2 lb potatoes , peeled and cut into pieces
  • ½ lb beef (or pork), ground
  • 1½ teaspoon salt , divided
  • 1½ teaspoon ground white pepper , divided
  • 1 teaspoon palm sugar
  • ½ teaspoon freshly grated nutmeg
  • 4 tablespoons fried shallots (bawang goreng) or fried scallions
  • 3 scallions , finely chopped
  • 1 talk Chinese celery , finely chopped
  • 1 tablespoon Chinese cilantro , chopped
  • 1 clove garlic , finely chopped
  • 2 eggs , lightly beaten
  • vegetable oil or coconut oil (for frying)
Equipment
  • Wire rack

Instructions

    Cup of Yum
  1. Add a large amount of oil into a non-stick frying pan, and heat it over medium to high heat.
  2. Once the oil is hot, fry the potato pieces until golden brown.
  3. Drain and set aside. Set the frying oil aside.
  4. Heat 1 tablespoon of frying oil in another pan and brown the ground beef (or pork) with ½ teaspoon of salt and ½ teaspoon of ground white pepper until the meat is completely cooked. Stir well during cooking.
  5. Set aside.
  6. Transfer the potatoes to a large bowl and mash them with a potato masher until smooth.
  7. Add the cooked beef (or pork), 1 teaspoon of salt, 1 teaspoon of pepper, palm sugar, nutmeg, Chinese celery, cilantro, garlic, fried shallots (or scallions) and the scallion.
  8. Stir and mix until obtaining a homogeneous mixture, then gather to form a ball.
  9. Refrigerate for 30 minutes.
  10. Divide the mixture into 16 portions and shape into meatballs or thick patties.
  11. Arrange the meatballs on a baking sheet lined with parchment paper and refrigerate for 1 hour.
  12. Heat the reserved frying oil to a temperature of 340 F (170°C).
  13. Once the oil is hot, dip each meatball in the lightly beaten egg to coat them and fry until golden brown.
  14. Drain them on a wire rack to remove excess oil.
  15. Then place them on paper towel.