Perkedel

Indonesia (Dutch colonial frikadel tradition adapted to Indonesian pantry)

Perkedel are Indonesian potato croquettes — mashed potato mixed with minced corned beef or ground meat, spring onions, nutmeg, and egg, formed into patties and pan-fried or deep-fried until golden. They are the standard accompaniment to soto ayam and feature throughout the Indonesian table as a side. The perkedel traces its origins to the Dutch 'frikadel' (a meat patty) that entered Indonesian food culture during the colonial period and was transformed into a starchy, spiced potato preparation. The key technique is cooking the potato (boiled or steamed) until completely dry before mashing — any excess moisture causes the perkedel to break apart during frying. The potato must be smooth and the mixture formed firmly.

Standard accompaniment to soto ayam where it floats in or alongside the broth; also served with rice and sambal as part of a mixed Indonesian plate; the starchy, savoury patty absorbs the broth or sauce of whatever it accompanies.