Perkedel (potato croquette filled with beef meat) is Indonesian side dish that is originated from dutch food's frikandel. But Indonesia's perkedel is different from Dutch's frikandel. Dutch food's frikandel is something like a sausage, but Indonesian food's perkedel is made from potato filled with beef meat, hence it is also called potato cakes. Usually served with rice, vegetable soup, and sambal terasi (chili sauce with dried shrimp paste).
- For 15 cakes
- 2 pounds potatoes, boiled and mashed
- 1½ tablespoon salt
- ½ tablespoon freshly ground pepper
- 2 tablespoon ground coriander
- ⅛ tablespoon nutmeg
- ¼ chopped parsley leaves
- 1 egg
- 1 bowl of egg white
- 2 tablespoon peanut oil, plus more for deep frying
- 4 shallots, finely chopped
- 2 garlic cloves, minced
- ½ pounds lean ground beef
- Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley, and egg.
- Add 2 tablespoons of the oil in wok, the shallots and garlic; saute until soft. Add beef, stir 2 min. tillk not red
- Season with remaining salt and pepper. Let cool
- Form potato into 16 balls filled with beef meat, and flatten them into cakes about 2 inches diameter and 1 inch thick. Set on tray. If not fried immediately, put in Frig.
- Pour 2 inches of oil into a preheated wok. Heat to 365 degrees F
- Dip the cakes into egg's white and deep fry. Drain
- Serve hot or at room temperature.