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
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Indonesian Potato & Beef Perkedel is one of thousands in the Recipes-to-go Beef Cookbook.
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| Emily Luchetti |
If you enjoy this Indonesian Potato & Beef Perkedel Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Health food makes me sick. |
| Calvin Trillin |
This is a recipe for Indonesian Potato & Beef Perkedel from the recipe cookbook of Recipes-to-go (Beef)
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Herb Tip |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
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 Recipe brought to you by Recipes To-Go