Perkedel are the Indonesian potato fritters you'll find sitting alongside almost every rice-and-side spread, from soto to nasi padang, and it's easy to see why they've earned a permanent spot on the table. Mashed potato is mixed through with fried shallots, garlic, a beaten egg and a little celery leaf, shaped into patties and fried until the outside turns deeply golden and crisp.
They're a bit like a cross between a croquette and a fritter, fluffy and soft in the middle with a satisfying crunch on the outside. Traditionally they're made with a good handful of fried shallots mixed straight through the mash, which gives them a lovely savoury depth you don't get from plain mashed potato alone.
They make a brilliant side dish, but they're just as good on their own as a snack with a squeeze of lime and a dab of sambal, or tucked into a sandwich the way they sometimes are in Indonesia. Either way, make a few extra, they tend to disappear fast.
