2 lb Baking potatoes, boiled and
-mashed
1 1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 tsp Ground coriander
1/8 tsp Nutmeg
1/4 cup Chopped parsley leaves
1 large Egg
2 tbsp Peanut oil, plus more for
-deep frying
4 Shallots, finely chopped
2 Garlic cloves, minced
1/2 lb Lean ground beef.
A Recipe for
Indonesian Potato & Beef Perkedel 1
Hungry men think the cook lazy. |
| Anonymous |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This Recipe for Indonesian Potato & Beef Perkedel 1 is one of thousands in the Recipes-to-go Beef Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
If you enjoy this Indonesian Potato & Beef Perkedel 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
This is a recipe for Indonesian Potato & Beef Perkedel 1 from the recipe cookbook of Recipes-to-go (Beef)
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Not too long ago, there was a bit of discussion about potato
pancakes. (I'm still smarting from all the verbal flack I got about
my love of instant mashed potatoes... ;-} ) Here's a recipe with a
twist from Indonesia. This is traditionally served with soto ayam++a
kind of chicken soup.
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.
Joyce Jue, San Francisco Chronicle, 5/13/92.
Posted by Stephen Ceideberg; May 19 1992.
Serves: 15
Indonesian Potato & Beef Perkedel 1 Recipe brought to you by Recipes To-Go