Advertisement
Recipe: Indonesian Potato And Beef Perkedel
Similar Categories: Indonesian, Potato, Beef, Perkedel
Indonesian Potato And Beef Perkedel
Yield: 15 Patties
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.
In Indonesia, these fritters are served as part of a rij- staffel
(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 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 tempera-
ture.
Makes 15 cakes.
From: Stephen Ceideburg
This doesn't look too unusual. Sorry, Lisa, it's got potatoes, but I
thought it might be of use to someone here.
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted
by FAYLEN on 08-16-95
Yield: 15 Patties
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.
In Indonesia, these fritters are served as part of a rij- staffel
(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 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 tempera-
ture.
Makes 15 cakes.
From: Stephen Ceideburg
This doesn't look too unusual. Sorry, Lisa, it's got potatoes, but I
thought it might be of use to someone here.
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted
by FAYLEN on 08-16-95
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Indonesian, Potato, Beef, Perkedel
| Curried Lamb With Lentils | Raam Shahnshahi Curried Lamb India |