Indian cooking à la a star chef: perkedel burgers

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Star chef Pascal Jalhay recently delivered a beautiful ode to Indian cuisine. With his cookbook Baru Beland , he hopes to inspire others to revalue dishes and flavors from the Dutch-Indies cuisine, but also to renew them. This recipe for perkedel burgers is an example of this.


For 6 to 8 people:

  • 5 shallots / bawang
  • 2 garlic cloves / bawang putih
  • 250 grams of potatoes
  • coconut oil
  • Salt and white pepper
  • 1 teaspoon ground coriander seed / ketumbar
  • 250 grams of minced beef
  • 2 eggs
  • ½ teaspoon nutmeg
  • Flour, egg white, dry breadcrumbs

For the basmati buns:

  • 2 stalks lemongrass / lemongrass
  • 3 cm ginger root / jahe
  • 2 cm galangal root / lingkuas
  • 250 ml coconut milk
  • 250ml water
  • 200 grams basmati rice
  • coconut oil
  • 1 tablespoon rice flour for dusting, if desired

For the sambal tomato:

  • 4 tomatoes
  • 2 onions / bawang
  • 6 garlic cloves / bawang putih
  • 6 small sharp chili peppers / rawit
  • 1 cm ginger root / jahe
  • 1 cm galangal root
  • 1 stalk lemongrass / lemongrass
  • 1 teaspoon shrimp paste / trassi bakar
  • 2 lemon leaves / daun jeruk
  • 2 teaspoons coconut oil

For the tofu mayonnaise:

  • 200 grams silk tofu
  • 1 tablespoon dijon mustard
  • 1 tablespoon sweet soy sauce / kecap manis

For the citizens:

  • bok choy leaf
  • Red onion, in rings, to taste
  • Tomato, smothered in thin slices in a little coconut oil with some balsamic vinegar

Perhaps you have eaten perkedel. They are a kind of spicy Indian meatballs, often with potato and nutmeg in them. They are also called frikadel (yep, without n) and are often served with the rice table.

Pascal invented a new version of this traditional dish, in the form of a perkedel burger. Complete with basmati buns, homemade sambal and tahuma mayonnaise. Not only a feast for the eyes, but also for your taste buds.

Also read:  Ode to the rendang

Perkedelburgers from Baru Belanda

This is how you make perkedelburgers

Peel and finely chop the shallots and garlic. Cut the potatoes into even pieces and fry them in some coconut oil. Add some salt and the coriander while baking.

Cook the potatoes over low heat and let them cool in the pan. Mash the potatoes in the pan with a fork or potato masher. Add the chopped shallot and garlic with the minced meat, eggs, nutmeg and salt and pepper to taste and mix well. Shape into burgers and let them rest in a cool place for about 2 hours. You can bread the burgers if you want: first dip them in flour, dip in beaten egg whites and finally coat in breadcrumbs or dry breadcrumbs (for croquette lovers).

For the basmati buns

For the buns, bruise the lemongrass stalks. Cut the ginger root and galangal root into thin slices. Put 250 milliliters of coconut milk, 250 milliliters of water and 200 grams of basmati rice in a pan, add the prepared spices and some salt and bring the rice to the boil. Turn the heat to low and let the rice cook for about 20 minutes.

Let the rice cool to lukewarm and remove the herbs. Pour it into a sieve and let it drain. Press the rice out on a small baking sheet into an even ½ inch thick layer. Cover it and let it cool. Cut out ‘buns’ the size of the burgers from the rice layer and fry them in coconut oil for 8 minutes until golden brown on all sides.

For the tomato sambal

For the sambal, peel the tomatoes. Peel the onions and garlic, remove the stalks from the rawits and peel or scrape ginger root and galangal root thinly. Roughly chop everything. Trim the dry part of the lemongrass and finely chop the inner leaves. Heat the oil in a wajan and fry all prepared ingredients with the trassi and lemon leaves. Let the mixture cool slightly, remove the lemongrass and leaves and grind the mixture in a mortar to a puree. Season with salt.

For the tofu mayonnaise

For the tofu mayonnaise, blend the silken tofu with Dijon mustard and kecap manis in a food processor until smooth. Add the finely chopped spring onions to taste.

Make up the citizens

Heat oil in a pan to 190°C and fry the burgers in it. Let them drain briefly on kitchen paper.

To serve: Place a bok choy leaf cut to size on a bun, place a perkedelburger on top. Garnish the burger with slices of red onion and tomato and serve the tomato sambal and tofu mayonnaise separately.

Source: Culy by
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