Title: Indonesian Potato and Beef Perkedel
Categories: Polkadot Faylen Indonesian Beef Ground
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 By fatfree-request@fatfree.com on Jun 16, 1997

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