Indonesia - Indonesian Potato and Beef Perkedel

Indonesian Potato and Beef Perkedel

Yield: 15 servings

Ingredients

-       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.

Directions

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 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 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.) Remove to paper towels to drain.

-       Serve hot or at room temperature.

Makes 15 cakes.