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beef perkedel daging beef fritters

Indonesian Beef Fritters (Perkedel Daging)

Perkedel Daging is a classic Indonesian comfort food: soft potato-and-beef fritters, pan-fried until golden. This version includes sweet corn (jagung manis) and cashews (kacang mente), adding a nutty crunch and sweetness that makes it stand out. Traditionally served as a side dish with rice or soup, these fritters can also be enjoyed as an appetizer or snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 Fritters
Course: Appetizer, Side Dish
Cuisine: Indonesian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Mixture
  • 150 g about 5 oz ground beef (daging sapi cincang)
  • 200 g about 7 oz boiled and mashed potatoes (kentang)
  • 2 tbsp sweet corn kernels jagung manis pipil, boiled or canned
  • 30 g about ¼ cup roasted cashews (kacang mente), chopped — can substitute with peanuts or almonds
  • 2 tbsp fried shallots bawang merah goreng — substitute crispy fried onions
  • 2 cloves garlic bawang putih, fried and mashed
  • 1 egg telur ayam
  • 1 tbsp chopped parsley peterseli — traditionally seledri (Indonesian celery leaves)
  • ¼ tsp ground white pepper merica bubuk
  • A pinch of ground nutmeg pala bubuk
  • Salt to taste
For Frying
  • 1 egg beaten
  • Vegetable oil minyak goreng for frying

Instruction
 

  1. Make the mixture: In a large bowl, combine ground beef, mashed potatoes, corn, cashews, fried shallots, garlic, parsley, pepper, nutmeg, salt, and 1 egg. Mix well until evenly combined.
  2. Shape the fritters: Take a spoonful of the mixture and shape into round, flat patties (about 2–3 inches wide).
  3. Coat with egg: Dip each patty into the beaten egg to coat lightly.
  4. Fry: Heat enough oil in a pan for shallow frying. Fry patties over medium heat until golden brown on both sides, about 3–4 minutes per side. Drain on paper towels.
  5. Serve: Enjoy warm with rice, soup, or simply with chili sauce.

Notes

  • Cashew nuts (kacang mente): Widely available but can be expensive in the US/EU. You may substitute with peanuts or almonds for similar crunch.
  • Fried shallots (bawang merah goreng): If unavailable, use store-bought crispy fried onions as a substitute.
  • Parsley vs. seledri: Indonesian recipes traditionally use seledri (celery leaves). Since celery leaves are harder to find in the US/EU, parsley makes a good substitute.
  • Oil: In Indonesia, palm oil is common. For a Western kitchen, vegetable oil, canola, or sunflower oil works well.
  • Serving idea: These fritters pair wonderfully with plain rice, chicken soup, or even as a burger filling for a fun fusion twist.
  • Unlike Western patties, Indonesian perkedel are usually small side dishes served with rice or soup. For a main dish portion, double the recipe and shape into larger patties (burger size).