Chicken & Meat
Perkedel Ubi Ungu Isi Daging (Purple Sweet Potato Croquettes with Meat Filling), Crispy and Savory
Prep
25 min
Cook
30 min
Servings
4
Level
Medium
These purple sweet potato croquettes combine soft steamed sweet potato with a savory, well-seasoned ground beef filling, all wrapped in a golden crispy coating when fried. The pretty purple color makes this everyday side dish look extra appealing—perfect served alongside rice or as an afternoon snack. It has a naturally sweet-savory taste from the sweet potato that suits Indonesian family palates perfectly.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams, steamed then mashed purple sweet potato
- 150 grams ground beef
- 4 cloves, finely chopped shallots
- 3 cloves, finely chopped garlic
- 2 stalks, thinly sliced green onion
- 2 eggs
- 3 tbsp cornstarch
- 1 tsp beef bouillon powder
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/2 tsp granulated sugar
- 1 tsp, or to taste salt
- 500 ml, for frying cooking oil
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👩🍳 Instructions
- 1 Steam the peeled and chopped purple sweet potato for 20-25 minutes until tender. Mash it while still warm using a fork or mortar, then set aside until slightly cooled.
- 2 Heat a little oil and sauté the chopped shallots and garlic until fragrant. Add the ground beef and cook, stirring, until it changes color and is fully cooked.
- 3 Season the sautéed beef with bouillon powder, pepper, nutmeg, sugar, and a bit of salt. Cook until the seasoning is absorbed and the liquid has reduced, then turn off the heat and stir in the green onion until well combined. Remove from heat and let cool.
- 4 Mix the mashed purple sweet potato with 1 egg, the cornstarch, and the remaining salt. Stir until the mixture can be shaped and no longer sticks to your hands.
- 5 Take a handful of the sweet potato mixture, flatten it in your palm, add 1 tsp of the beef filling in the center, then fold it up and flatten again to form a round, flat croquette.
- 6 Beat the remaining egg in a separate bowl. Dip each croquette into the beaten egg before frying.
- 7 Heat oil over medium heat and fry the croquettes until cooked through and golden brown on the outside, about 3-4 minutes per side. Remove and drain on paper towels.
- 8 Serve the purple sweet potato croquettes warm with bird's eye chilies or chili sauce on the side.
💡 Tips
• Steam the sweet potato until truly tender so it's easy to mash and has a soft texture when shaping.
• If the mixture feels too soft, add a bit more cornstarch so it doesn't fall apart during frying.
• Use medium heat when frying so the inside cooks evenly without burning the outer coating.
• The croquettes can be stored uncooked in the freezer—just fry them straight from frozen when ready to serve.
📊 Nutrition Facts / serving
245
Calories (kcal)
9 g
Protein
13 g
Fat
24 g
Carbs
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