- MMMMM-- Recipe via Meal-Master (tm) v8.01
Title: Indonesian Potato and Beef Perkedel
Categories: Indonesian, Potatoes, Ceideburg 2
Yield: 15 servings
2 lb Baking potatoes, boiled and -mashed
1 1/2 ts Salt
1/2 ts Freshly ground pepper
2 ts Ground coriander
1/8 ts Nutmeg
1/4 c Chopped parsley leaves
1 lg Egg
2 tb Peanut oil, plus more for -deep frying
4 Shallots, finely chopped
2 Garlic cloves, minced
1/2 lb Lean ground beef.
Not too long ago, there was a bit of discussion about potato
pancakes. (I'm still smarting from all the verbal flack I got about my love of instant mashed potatoes... ;-
) Here's 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 2 inches round by
1 inch thick. Set on
a tray. Refrigerate, if not fried immediately.
2 inches of oil into a preheated wok. Heat to
365F. Add
4 or cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally
3 minutes.
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.
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