Quick Frikadel Recipe

This lightning-fast culinary creation is designed to satisfy your taste buds without keeping you in the kitchen for hours. With straightforward steps and readily available ingredients, you can have a mouthwatering Frikadel ready in no time. It's the perfect solution for busy weeknights or those spontaneous culinary cravings. Frikadel comes from the Dutch term "Frikandel" which means fried minced meat. This side dish is commonly found in Indonesia, but can also be found in Singapore and Malaysia. In Malaysia and Singapore called bergedel or begedill. Frikadel is an original Indonesian side dish which is usually made from potatoes, minced beef/corned, tofu (tofu cakes), and corn (corn cakes). The history of this side dish is believed to come from the Dutch Frikadeller, which is fried minced meatballs. This is due to the colonial and historical relationship between Indonesia and the Netherlands and has its variant because the main ingredient here is not only using meat but potatoes. The term "Frikadelle" actually comes from German. However, it is not only associated with German culture, but also with Denmark, Poland, and Scandinavia. Frikadel is usually served as an appetizer or as a side dish of nasi kuning (part of the tumpeng), soto ayam, or even a simple soup. Nutmeg is one of the important spices, gives the perkedel a unique taste. Apart from that, fried shallot (bawang goreng) is also considered as the main ingredient of Frikadel. Potatoes must be fried first before being mashed so that they are easy to shape. Then for the second fry, help the perkedel dough not to absorb a lot of oil. This way, the result would be very crispy on the outside but soft on the inside. It is very important to cool the Frikadel before frying so that it does not break during frying.