Mom's Potato Fritters / Indonesian Perkedel Kentang

Easy Perkedel Kentang (Bergedil/Begedil)

Course: Appetizer, Side Dish
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill the potato mixture:: 1 hour
Total Time: 1 hour 55 minutes
Servings: 10 large pieces
Author: Marvellina
Mom's perkedel kentang are crispy on the outside, soft and savory on the inside. Now with an easier method by steaming or pressure cooking the potatoes.

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For perkedel:

  • 500 gr potato peeled
  • 100 gr ground pork/chicken optional
  • 1 stalk Chinese celery leaves finely chopped
  • 2 Tbsp Crispy fried shallots / bawang goreng
  • 1/2 tsp salt or more to taste
  • 1/2 tsp ground white pepper

For frying:

  • Cooking oil for frying
  • 1 egg beaten


If you steam the potato in the steamer:

  • Cut the potatoes into large quarters and steam over high heat for 15-20 minutes or until you can mash easily with a fork. Drain off any excess liquid that is pooling in your steaming plate/tray and mash while the potatoes are still warm

If you pressure cook the potato in Instant Pot:

  • Fill inner pot with 1 cup of water. Put a collapsible steamer rack inside the inner pot. Cut the potatoes into large quarters and place potatoes on the steamer rack. Close the lid and pressure cook on high for 5 minutes. Wait 5 minutes and then release pressure. Unlock the lid and carefully remove the potatoes. Mash while they are still warm

If you choose to fry the potatoes:

  • Cut the potato into about 1-inch piece. Deep fry the diced potato until cooked but not too brown or it will be hard to mash. Place them in a large mixing bowl and mashed with fork while still hot because it's easier to do so

Mix with other ingredients:

  • Add the rest of the ingredients for perkedel and mix everything thoroughly. Cover and chill in the refrigerator for at least 1 hour or overnight
  • Lightly oil your palms with some cooking oil. Form the mashed potato mixture into balls (it's up to you how big you want it), then slightly flatten into patties, about 1/2-inch in thickness. Coat the perkedel in an egg you beaten earlier
  • Preheat about 1-inch of cooking oil.  When the oil is hot enough, lower the heat to medium. If you fry over high heat, the perkedel may break apart and also we want the meat to be cooked through inside. Deep fry until golden brown on one side, about 2-3 minutes and then flip over to the other side and fry until golden brown for another 2-3 minutes. Keep your eyes on them as they may brown faster if your perkedel is smaller in size. Place on absorbent paper towel and serve warm or room temperature on its own or with other dish