If there’s one thing I love, it’s finding new ways to repurpose leftovers into something equally delicious. These perkedel (Indonesian potato fritters) are the perfect example—taking my leftover slow cooker daging rendang and giving it new life in crispy, golden potato patties.
Traditionally, perkedel is a simple snack made from mashed potatoes mixed with seasonings, herbs, and sometimes minced meat. But this version, infused with the deep, slow-cooked flavors of rendang, takes it up a notch. The result? A crispy, savory bite packed with spices and umami goodness.
Perkedel itself has a fascinating history, tracing back to the Dutch colonial era in Indonesia. Inspired by European croquettes, the dish was adapted using local ingredients, with potatoes replacing flour-based batters.
Over time, Indonesians made it their own, adding spices, fried shallots, and sometimes minced meat to create a flavorful side dish that pairs beautifully with rice or sambal. My take on it stays true to those roots but adds rendang for a bolder, richer taste—because, honestly, why not?
If you have leftover rendang (or any slow-cooked meat), this is a great way to give it a second life. The crispy shell gives way to a soft, flavorful center, and when paired with kecap manis or sriracha, it becomes an irresistible snack or side dish.
Whether you’re looking for a way to minimize food waste or just craving something crispy and satisfying, this perkedel is a must-try. So go ahead, fry up a batch, and taste how good repurposing leftovers can be!
Ingredients:
(Make 15)
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Shallots Finely Minced, 5
Garlic Finely Minced, 3 Cloves
Potatoes Peeled Coarsely Sliced, About 250g
Parsley Coarsely Chopped, A Handful
Leftover Rendang Homemade, 75g
Egg Beaten, 1/2 + More For Dredging
Nutmeg Freshly Grated, Pinch
Sea Salt, Pinch
Black Pepper, Pinch
Sriracha / Kecap Manis, For Serving
Equipment:
Food Processor / Hand Blender
Dutch Oven / Deep Fryer
Directions:
Please visit my "Slow Cooker Daging Rendang" page for the recipe.
Add about 3" of oil to a dutch oven or deep fryer.
Turn the heat up to medium and add in the shallots.
Stir fry until lightly caramelized.
Add in garlic and cook until aromatic.
Drain and reserve the oil.
Transfer the shallots and garlic to a large mixing bowl.
Return the oil to the dutch oven or deep fryer.
Once the oil is heated, add in the potatoes.
Stir fry until fork tender and lightly browned.
Drain and transfer the potatoes to the mixing bowl as well.
Return the oil to the dutch oven or deep fryer.
Add in parsley, rendang and egg.
I am using a hand blender to blitz until a coarse paste forms.
Do not take it too far or it will become mashed potatoes.
Season with salt, pepper and nutmeg.
Mix to combine well.
Lightly grease your hands and shape about 2 TBSP of the potato mixture into a ball.
Lightly flatten it to form a disc about 1/2" in thickness. I manage to make 15 discs.
Heat up the same oil.
Once the oil is heated, dredge the potato discs into some beaten eggs and drop them into the oil.
Flip for even browning and to prevent from sticking at the bottom.
Deep fry until brown and crispy.
Drain and transfer onto a wire cooling rack or a plate lined with kitchen paper.
Serve immediately with sriracha or kecap manis.
Dangerously addictive...
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