Indonesian Potato and Beef Perkedel

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READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Refrigerate, if not fried immediately.
  • 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.
  • 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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