March 07, 2008

Indonesian Potato and Beef Perkedel

Ingredients :

2 lb Baking potatoes, boiled and mashed
1 1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 tsp Ground coriander
1/8 tsp Nutmeg
1/4 cup Chopped parsley leaves
1 lrg Egg
2 tbl 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.
  4. 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.
  5. 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.)
  6. Remove to paper towels to drain. Serve hot or at room temperature.
This recipe makes 15 cakes.


No comments: