Perkedel Kentang Udang - Potato balls with shrimps

Ingredients

• 200 gpotatoes
• 100 gshrimp, peeled
• 2 sprigscelery
• 1egg
• 2 tbspfried shallots (bawang goreng)
• 1 tspsalt
• ½ tsppepper
• ⅛ tspnutmeg
• 3egg whites
• as neededoil, for frying

Instructions

1. 1

   Steam the potatoes

   Steam the potatoes until cooked, then mash them. Finely slice the peeled shrimp and celery, and beat the whole egg and the egg whites.

2. 2

   Shape the cakes

   Mix the mashed potatoes with the shrimp, celery, whole egg, fried shallots, salt, pepper and nutmeg. Divide the mixture into 18 portions and shape each into a flat ball. Dip the balls in the beaten egg whites.

3. 3

   Fry until browned

   Heat sufficient oil in a pan and fry the potato cakes until cooked through and browned.

What are perkedel kentang udang?

Perkedel are Indonesian potato cakes, often served as a side dish alongside rice or other savoury foods. The name is commonly linked to the Dutch word frikadel, while the Indonesian version is typically made with potato.

This version folds chopped shrimp and celery into the mash, with fried shallots and warm spices for savoury depth. The egg-white coating helps the small cakes brown as they fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Potatoes provide most of the carbohydrate, while the shrimp and egg contribute protein; the frying oil and egg add fat. Balance a serving with vegetables or salad, and rice if you want a more substantial plate.

Build a mixture that holds together

Potatoes: mash them after steaming so they form the soft base of each cake. A fairly even mash makes it easier to portion and shape the mixture.

Shrimp and celery: chop both finely so they distribute through the potato and the cakes are less likely to break apart around large pieces.

Seasonings: fried shallots bring a savoury note, while pepper and a little nutmeg season the mild potato and shrimp.

Shape them evenly

Portions: divide the mixture into 18 pieces as directed, then flatten each one into a small cake. Keeping them a similar size helps them cook at a similar pace.

Coating: dip each cake in the beaten egg whites before frying. Let any excess drip off so the coating stays light rather than pooling in the pan.

Look for colour and doneness

The recipe gives no exact frying temperature or time, so use the visual cues: the cakes should be browned and cooked through. Turn them as needed to brown the sides evenly.

If the outside darkens before the centre is hot, lower the heat and allow the cakes more time in the pan.

Frying without breaking

Pan space: fry in batches if necessary, leaving room to turn each cake without knocking it against the others. Crowding can make handling harder and interfere with even browning.

Oil: use enough for the cakes to fry comfortably, as the method specifies. Move them gently with a spatula once the coating has begun to set.

Serving the potato cakes

Serve perkedel warm as a side with rice and a vegetable dish, or offer them as part of a larger Indonesian-style meal. Their soft potato centre and browned exterior also work well with a fresh, crisp salad.

Because the cakes are fried, a bright or crunchy accompaniment provides contrast in flavour and texture.

Recipe notes & tips

• Steam the potatoes until tender enough to mash smoothly.
• Chop the peeled shrimp and celery finely for an even mixture.
• Shape all 18 cakes to a similar size so they fry at a similar pace.
• Dip each cake in the beaten egg whites just before frying.
• Fry in batches if the pan feels crowded, and turn the cakes gently.

Variations

• More celery: add extra finely chopped celery for a fresher, greener flavour.
• Extra fried shallots: increase the bawang goreng slightly for a more savoury note.
• Milder seasoning: reduce the pepper while keeping the salt and nutmeg.
• Crisper coating: let excess egg white drip away before the cakes go into the pan.

Common mistakes to avoid

• Large shrimp pieces: they can make the cakes difficult to shape; chop the shrimp finely.
• Uneven portions: cakes of different sizes cook at different rates; divide the mixture into 18 similar portions.
• Skipping the egg-white dip: coat each cake before frying so the outside can brown as intended.
• Crowding the pan: cakes are harder to turn and brown evenly; fry them in batches.
• Turning too roughly: the cakes may break before their coating sets; handle them gently.

How to store

Refrigerate cooled cakes in a covered container and use within 3 days. Reheat in a pan or oven until hot throughout; a microwave works too, though the outside will be softer.

Frequently asked questions