INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“You’re never too young for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 145
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 12.4mg
Sodium: 254.3mg
Potassium: 623.2mg
Carbohydrates: 28.7g
Fiber: 4.9g
Sugar: 8.8g
Protein: 4.4g