Indonesian Potato and Beef Perkedel |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Indonesian beef and potato fritters. These could probably be made with leftover mashed potatoes as well. Ingredients:
2 lbs baking potatoes, boiled and mashed |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground pepper |
2 teaspoons ground coriander |
1/8 teaspoon nutmeg |
1/4 cup chopped fresh parsley leaves |
1 large egg |
2 tablespoons peanut oil, plus more for deep frying |
4 shallots, finely chopped |
2 garlic cloves, minced |
1/2 lb lean ground beef |
Directions:
1. Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.
2. Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft.
3. 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.
4. Combine the meat with the potato mixture.
5. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick.
6. Refrigerate, if not fried immediately.
7. Pour 2 inches of oil into a preheated wok. Heat to 365°F Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil.
8. 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.
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