Indonesian Potato And Beef Perkedel

Recipe Ingredients

2 lbs	908g / 32oz	Baking potatoes - boiled and mashed
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
2 teaspoons	10ml	Ground coriander
1/8 teaspoon	0.6ml	Nutmeg
1/4 cup	10g / 0.4oz	Chopped parsley leaves
1 cup	198g / 7oz	Egg (large)
2 tablespoons	30ml	Peanut oil - plus more for
		Frying
4		Shallots - finely chopped
2		Garlic cloves - minced
1/2 lb	227g / 8oz	Lean ground beef.

Recipe Instructions

In Indonesia, these fritters are served as part of a rij- staffel (rice-table) or as a side dish to embellish a main course. You will find they work well as a delicious appetizer for a Western meal.

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.

Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.

Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

Makes 15 cakes.

Source:
Better Homes and Gardens Low Cost Cooking

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