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 Parsley leaves; chopped
1 lg Egg
2 tb Peanut oil; plus more for
- deep frying
4 Shallots; finely chopped
2 cl Garlic; 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 rijsttafel
(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 ts salt, half the
pepper, coriander, nutmeg, parsley, and egg.
Preheat a wok until hot. Add 2 tb oil, 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" round by 1" thick. Set on a tray.
Refrigerate, if not fried immediately.
Pour 2" 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.
Recipe by Joyce Jue, San Francisco Chronicle, 5/13/92
