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Recipe: Indonesian Potato And Beef Perkedel
Similar Categories: Indonesian, Potato, Beef, Perkedel
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 fryi; ng
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 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.
-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 fryi; ng
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 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.
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