Indonesian Potato And Beef Perkedel Recipes

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INDONESIAN PERKEDEL



Indonesian Perkedel image

There are many kind of methods to cook Perkedel (Indonesian mini meat patties), but this is the best I found... Hope you like it. If you dislike the taste of fried shallot please reduce the amount of shallots you use in the cooking.

Provided by Chef Pau Cen

Categories     Potato

Time 40m

Yield 20 patties, 6-8 serving(s)

Number Of Ingredients 8

1/2 kg shallot, peel off the skin and slice thinly
8 yellow potatoes, peel off the skin, slice thinly
2 tablespoons nutmeg (powder)
2 eggs, separate the yolk
300 g minced beef
1 cup vegetable oil
1 tablespoon salt
1 pinch pepper

Steps:

  • Fry sliced shallots until it turns a bit brown, then set aside to cool.
  • Saute sliced potatoes until it turns soft, and then mash them in a bowl.
  • Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties.
  • Heat oil in a frying pan, enough to cover the patties.
  • Dip patty into egg white and then cook the patties (in batches if necessary) over a medium heat for about 5min each side.
  • Serve with warm steamed rice or with steamed vegetables.

Nutrition Facts : Calories 724.3, Fat 46.7, SaturatedFat 8.8, Cholesterol 104.5, Sodium 1246.5, Carbohydrate 59.9, Fiber 7.3, Sugar 4.1, Protein 18.4

INDONESIAN POTATO AND BEEF PERKEDEL



Indonesian Potato and Beef Perkedel image

Indonesian beef and potato fritters. These could probably be made with leftover mashed potatoes as well.

Provided by lucid501

Categories     Indonesian

Time 40m

Yield 16 serving(s)

Number Of Ingredients 11

2 lbs baking potatoes, boiled and mashed
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 teaspoons ground coriander
1/8 teaspoon nutmeg
1/4 cup chopped fresh parsley leaves
1 large egg
2 tablespoons peanut oil, plus more for deep frying
4 shallots, finely chopped
2 garlic cloves, minced
1/2 lb lean ground beef

Steps:

  • 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.
  • Refrigerate, if not fried immediately.
  • Pour 2 inches of oil into a preheated wok. Heat to 365°F 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.

Nutrition Facts : Calories 99.3, Fat 3.5, SaturatedFat 1, Cholesterol 22.4, Sodium 235.3, Carbohydrate 12.7, Fiber 1.2, Sugar 0.5, Protein 4.5

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