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:

“All suffering can be traced back to people disobeying God”