Yield: 15 servings
|2 pounds||Baking potatoes, boiled and mashed|
|½ teaspoon||Freshly ground pepper|
|2 teaspoons||Ground coriander|
|¼ cup||Chopped parsley leaves|
|2 tablespoons||Peanut oil, plus more for deep frying|
|4 \N||Shallots, finely chopped|
|2 \N||Garlic cloves, minced|
|½ pounds||Lean ground beef.|
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.