Crispy Perkedel: Indonesian Potato Cakes
Golden, crispy pan-fried potato cakes infused with garlic, scallion, and a hint of chili. A classic Indonesian vegetarian side that doubles as a satisfying dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 1.5 lb russet potatoes
- 4 cloves garlic cloves, minced
- 3 whole scallions, chopped
- 1 whole red chili, minced (or 0.5 tsp red pepper flakes)
- ½ cup all-purpose flour
- ¾ cup neutral cooking oil for frying
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- 1
Boil potatoes in salted water until fork-tender, 12-15 minutes. Drain and let cool until you can handle them.
- 2
Peel cooled potatoes and mash in a bowl until mostly smooth. Stir in garlic, scallions, chili, flour, salt, and pepper.
- 3
Divide mixture into 12 equal portions and shape into oval cakes about 2 inches long and 0.75 inches thick.
- 4
Heat oil in a large skillet over medium-high until it shimmers. Working in batches, fry cakes 2-3 minutes per side until golden brown and crispy.
- 5
Transfer to a paper towel-lined plate. Serve hot with sambal or sriracha on the side.
Tools you’ll need
- large pot for boiling
- colander
- large mixing bowl
- 12-inch skillet
- slotted spoon or spatula
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