Indonesian Potato and Beef Perkedel

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Indonesian Potato and Beef Perkedel Ingredients

2 lb Baking potatoes, boiled and	1 lg Egg
1 1/2 ts Salt	2 tb Peanut oil, plus more for
1/2 ts Freshly ground pepper	4 Shallots, finely chopped
2 ts Ground coriander	2 Garlic cloves, minced
1/8 ts Nutmeg	1/2 lb Lean ground beef.
1/4 c Chopped parsley leaves

Instructions for Indonesian Potato and Beef Perkedel

Not too long ago, there was a bit of discussion about potato pancakes. (Im still smarting from all the verbal flack I got about my love of instant mashed potatoes... ;-} ) Heres a recipe with a twist from Indonesia. This is traditionally served with soto ayam++a kind of chicken soup. In Indonesia, these fritters are served as part of a rijstaffel (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. Joyce Jue, San Francisco Chronicle, 5/13/92. Posted by Stephen Ceideberg; May 19 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: PotatoCuisine: Uncategorized

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