Perkedel, or bergedel, or paragede is made from mashed potato with several seasoning and then fried. Perkedel can be easily found in many restaurant, such as Padang restaurant, restaurant that sell soto (Indonesian soup), food stall that sell rice (known as Warteg or Warung Tegal)… It’s also a popular item in Indonesian home kitchen.

Some says that perkedel is a modification from Dutch Frikandel, which made from minced meat, potato and seasoning. It’s totally possible, since Dutch colonization happened in Indonesia since 1800 to 1942. Some other articles says that perkedel was modification from frikadeller, which a minced meat patties, associated with Scandinavian cuisine. Frikadeller is similar in form with perkedel, which is round and little bit flat in two sides.

Indonesian perkedel, however, made mostly from mashed potato. Yes, you can add minced meat too.. My mother makes perkedel with minced meat. But, Indonesian people will agree that minced meat is not essential in making perkedel.

Usually, perkedel is eaten as side dish for steamed rice. Maybe for some people, it’s rather weird, eating carbohydrate (steamed rice) with another source of carbohydrate (potato). But that’s how it is in Indonesia. People rarely use potato as substitution for rice, instead, they eat potato along with rice.

Perkedel can be eaten as snack too! I love it that way.

I also made modified perkedel with hot dog. PoDog? As in potato hot dog? Hehe.. It turned out to be delicious snack. I made 7 PoDog, and freeze them for the next day. I already fried and ate the had-been-frozen PoDog and the texture and taste did not change. So the PoDog is freezable dish! A bonus.


How to make Perkedel?

First, cook the potato. I have tried boiling, steaming, and fried the potato for perkedel. Boiled potato results in softer perkedel. Not my favorite because it makes the perkedel easily fallen apart when fried. Steamed potato is better for perkedel. What I like about steamed potato is that I don’t have to peel the potato first. I can peel them after they steamed, thus making peeling so much easier.

How about fried potato? Taste-wise, it’s the best. Fried potato have this super tasty aroma. And I think, the oil absorbed in fired potato have something to do for it deliciousness. But it’s not the healthiest way. So, feel free to choose what method to cook your potato. Maybe bake it?


Next, mashed the cooked potato, add spring onion and celery, garlic paste, salt, pepper, eggs, dash of grated nutmeg, and fried shallot. Mix everything until incorporated. Make the patty. Dip in egg. Fried.

I dipped the perkedel in egg before frying it so the perkedel won’t fall apart when fried. I shallow-fried the perkedel for about 3 minutes each side until the outer part turned golden brown. Strained, and that’s all. Classic perkedel.


How to make the PoDog?

I used small size hot dog (cocktail sized hot dog), wrapped them in perkedel dough, dipped them in egg and rolled them in bread crumbs, and fried them. That was all.

I made perkedel dough from 1 kg of potato and made 10 classic perkedel and 7 PoDog. If I am to make a guess, 1 kg potato will yield in 20 perkedel.

Potato Patties (Perkedel)

Potato Patties (Perkedel)


  • 1 kg potato (peel, cut into wedges, and fry them)
  • 5 cloves garlic (smooth into paste or minced really well)
  • 3 tbsp fried shallot (store-bought or fry 6 sliced shallot)
  • 2 stalks green onion
  • 1 stalk celery
  • 1/2 tsp nutmeg
  • 2 tsp salt (or to taste)
  • 2 tsp pepper
  • 2 eggs
  • 1 or 2 eggs for outer skin


  1. Mash the fried potato
  2. Mince the green onion and celery
  3. In a big bowl, mix together mashed potato, minced green onion and celery, garlic paste, fried shallot, nutmeg, salt, pepper and 2 eggs.
  4. Make a ball from the potato 'dough' and press it gently to make flat side
  5. Heat cooking oil in a non-stick pan
  6. Dip the potato patty in whisked egg, make sure the patty are covered by egg and fried
  7. Repeat step 5 until the pan are full. Wait until edges turn light brown, flip patties to fried the other side
  8. Remove from heat and strain from remaining oil
  9. Potato patties (perkedel) are ready to be served