Perkedel Daging - spiced potato balls with minced meat

Ingredients

• 400 gpotatoes
• 100 gground beef
• 1, separatedegg
• for fryingoil
• 3 tbspfried shallots
• ¼nutmeg
• 3cloves
• 1 tspsalt

Instructions

1. 1

   Fry the potatoes

   Peel the potatoes and cut them into cubes. Heat oil in a pan and fry the cubes until browned and cooked through, then mash them.

2. 2

   Make the spice paste

   Pound or grind the fried shallots, nutmeg, cloves and salt into a paste.

3. 3

   Mix and shape

   Combine the spice paste with the ground beef, mashed potatoes and egg yolk. Take 2 tablespoons of mixture at a time and shape into flat patties.

4. 4

   Coat the patties

   Roll each patty through the egg white.

5. 5

   Fry and serve

   Heat oil in a pan and fry the patties until golden brown and cooked through. Serve.

What are perkedel daging?

Perkedel are Indonesian potato patties, often served as a side dish. This version adds ground beef to mashed potato and seasons the mixture with fried shallots, nutmeg and cloves.

Frying the potato first gives the patties a rich base, while the egg-white coating helps form a golden exterior.

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 carbohydrates, while the frying oil contributes much of the fat; the ground beef and egg provide protein. Pair a portion with vegetables and rice as needed to make a more balanced plate.

The potato base

Even cubes: cut the potatoes into similar-sized pieces so they cook at a similar pace. Fry them until browned and tender enough to mash.

Mash well: a fairly smooth mash makes it easier to combine the potato with the beef and spices and shape patties that hold together.

Building the seasoning

Spice paste: grind the fried shallots, nutmeg, cloves and salt together before mixing them into the filling. This distributes the seasoning through the potato and beef.

Fried shallots: these bring savoury depth and a gentle sweetness. Use the specified 3 tablespoons rather than adding extra seasoning before tasting the mixture.

Shaping patties that hold

Small portions: use 2 tablespoons of mixture for each patty, as directed, and flatten them gently. Compact the edges so the mixture does not crumble when coated.

Egg coating: separate the egg carefully and roll the patties through the white. The yolk goes into the potato and beef mixture.

Frying to golden

Steady heat: heat the oil before adding the patties, then fry until golden brown and cooked through. Turn them carefully to brown the sides evenly.

Doneness: the outside should be golden, and the centre should be hot with the beef cooked through. Avoid rushing the frying, which can brown the coating before the middle is ready.

How to serve them

As a side: serve the patties with rice and a fresh vegetable dish for a fuller meal. Their savoury, spiced flavour also works alongside a simple salad.

For a shared table: arrange them warm with other Indonesian-style dishes, so they can be served as a snack or part of a meal.

Recipe notes & tips

• Fry the potato cubes until they are tender before mashing, not just browned on the outside.
• Grind the spices and fried shallots thoroughly so the seasoning is spread evenly.
• Keep the patties a similar size so they cook at a similar rate.
• Let excess egg white drip off before frying to avoid a loose coating.
• Turn the patties gently to help them stay intact.

Variations

• Add fresh chilli: grind a little into the spice paste for heat.
• Use minced chicken: replace the ground beef with the same amount of minced chicken.
• Add spring onion: finely chop it and mix it into the potato and meat mixture.
• Serve with sambal: offer it alongside the patties for a spicy accompaniment.
• Make smaller patties: shape smaller portions for bite-sized servings and watch them closely as they fry.

Common mistakes to avoid

• Uneven potato cubes: cut them to a similar size so they fry evenly.
• Undercooked potatoes: fry until tender before mashing, or the mixture may be lumpy.
• Loose patties: shape and compact each portion gently before coating it in egg white.
• Oil not hot enough: wait until the oil is heated before frying so the patties do not absorb excess oil.
• Over-browning: moderate the heat and turn the patties so the outside does not colour too quickly.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan or oven until hot throughout; the coating may soften after storage.

Frequently asked questions