Entree: Indonesia – Manado / North Sulawesi – Perkedel Nike (Savory-sweet Manado-style fried patties made from ripe local bananas and grated cassava)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) ripe firm bananas or plantains (preferably pisang nike), peeled and mashed
- 8 oz (225 g) grated cassava (fresh or thawed frozen)
- 1 large egg (1 3/4 oz (50 g))
- 2 shallots, finely chopped (approx. 2 oz (55 g))
- 2 cloves garlic, minced
- 1 small red bird’s eye chili, finely chopped (or 1 tsp (5 g) chili flakes)
- 2 tbsp (30 ml) coconut milk
- 3 tbsp (24 g) tapioca flour
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) chopped fresh cilantro or daun kemangi if available
- 1 cup (240 ml) vegetable oil for shallow frying (more as needed)
- Lime wedges and sambal oelek or sambal dabu-dabu to serve

Show original ingredient measurements

- 1 lb (450 g) ripe firm bananas or plantains (preferably pisang nike), peeled and mashed
- 8 oz (225 g) grated cassava (fresh or thawed frozen)
- 1 large egg (50 g)
- 2 shallots, finely chopped (approx. 2 oz / 55 g)
- 2 cloves garlic, minced
- 1 small red bird’s eye chili, finely chopped (or 1 tsp / 5 g chili flakes)
- 2 tbsp (30 ml) coconut milk
- 3 tbsp (24 g) tapioca flour
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) chopped fresh cilantro or daun kemangi if available
- 1 cup (240 ml) vegetable oil for shallow frying (more as needed)
- Lime wedges and sambal oelek or sambal dabu-dabu to serve

Instructions

1. Step 1: In a large bowl combine the mashed bananas, grated cassava, egg, chopped shallots, minced garlic, chopped chili, coconut milk, tapioca flour, salt, pepper, and chopped cilantro. Mix until a sticky, cohesive mixture forms; adjust with a tablespoon of tapioca flour if too wet.
2. Step 2: Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Shape the mixture into patties about 2 1/2 in (6 cm) wide and 1/2 in (1.5 cm) thick. Fry in batches, 3–4 minutes per side, until deep golden and cooked through. Drain on paper towels and serve hot with lime wedges and sambal.