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    Indonesian Potato and Beef Perkedel

    Source of Recipe


    List of 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.


    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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