Crispy Perkedel with Rice, Greens & Sambal
Golden-fried Indonesian potato fritters served with steamed rice, fresh green beans, and bright tomato sambal. A complete weeknight dinner that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 9g
Ingredients
- 1 lb potatoes, peeled and halved
- 3 stalks green onions, sliced thin
- ¼ cup all-purpose flour
- 1 cup rice (jasmine or white, uncooked)
- ½ lb green beans, fresh
- ½ cup tomato sambal (store-bought or homemade chili paste with tomato)
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and mash while still warm.
- 2
Fold green onions and flour into mashed potatoes. Season with salt and pepper. Let cool 2 minutes, then shape into 8–10 oval patties.
- 3
Heat 0.25 inch oil in a large skillet over medium-high until shimmering. Fry perkedel in batches until golden-brown on both sides, about 3 minutes total.
- 4
While perkedel cooks, boil rice in salted water according to package directions (typically 12–15 minutes). Drain and keep warm.
- 5
Steam green beans in a separate pot or microwave 4–5 minutes until tender-crisp. Season with salt and pepper.
- 6
Divide rice, green beans, and perkedel among plates. Serve with tomato sambal on the side.
Tools you’ll need
- large pot
- 12-inch skillet
- medium pot or microwave-safe bowl
- fork or potato masher
- slotted spoon
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