Indonesian Potato and Beef Perkedel
 
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 large  egg
2 Tbsp  peanut oil, plus more for deep frying
4   shallots, finely chopped
2   garlic cloves, minced
1/2 lb.  lean ground beef
 
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. set on a tray. refrigerate, if not 
fried immediately. pour 2 inches of oil into a preheated wok. heat to 365 
degrees. 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. makes 15 cakes. alt.cooking-chien 
"mendi" <m...@earthling.net> 
 
-- 
(ID: 11152) Mirror: rec.food.recipes: Mon, Aug 25, 2003


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