Perkedel Platter with Omelette & Sambal
Golden crispy potato fritters served alongside a fluffy omelette, shrimp crackers, and spicy sambal. A complete Indonesian dinner that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 1 lb potatoes, waxy
- 1 medium shallot
- 4 whole eggs
- 3 tbsp sambal oelek or chili paste
- ½ cup peanut sauce (jarred or homemade)
- 1 handful krupuk (shrimp crackers)
- 3 tbsp neutral oil for frying
- 2 tbsp fresh cilantro or scallions (optional)
Instructions
- 1
Boil potatoes until fork-tender, about 12 minutes. Drain and let cool until you can handle them.
- 2
Peel cooled potatoes and mash with minced shallot, 2 eggs, salt, and pepper until smooth and thick.
- 3
Form potato mixture into 8–10 oval patties, each about 2 inches long and 0.5 inches thick.
- 4
Heat oil in a 12-inch skillet over medium-high. Pan-fry perkedel 3–4 minutes per side until edges are deep golden.
- 5
Push perkedel to one side. Add remaining 2 eggs to empty skillet, season with salt, and cook until whites set, ~2 minutes.
- 6
Plate perkedel and omelette. Serve with sambal, peanut sauce, and krupuk on the side; garnish with cilantro if desired.
Tools you’ll need
- medium pot
- 12-inch skillet
- potato masher
- spatula
- paper towels
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