MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Indonesian Potato and Beef Perkedel
  Categories: Indonesian, Potatoes, Ceideburg 2
       Yield: 15 servings
  
       2 lb Baking potatoes, boiled and
            -mashed
   1 1/2 ts Salt
     1/2 ts Freshly ground pepper
       2 ts Ground coriander
     1/8 ts Nutmeg
     1/4 c  Chopped parsley leaves
       1 lg Egg
       2 tb Peanut oil, plus more for
            -deep frying
       4    Shallots, finely chopped
       2    Garlic cloves, minced
     1/2 lb 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.
  
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