Indonesian Potato And Beef Perkedel Recipes

INDONESIAN POTATO AND BEEF PERKEDEL

Steps:

• 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.

INDONESIAN PERKEDEL

Steps:

• Fry sliced shallots until it turns a bit brown, then set aside to cool.
• Saute sliced potatoes until it turns soft, and then mash them in a bowl.
• Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties.
• Heat oil in a frying pan, enough to cover the patties.
• Dip patty into egg white and then cook the patties (in batches if necessary) over a medium heat for about 5min each side.
• Serve with warm steamed rice or with steamed vegetables.