For the longest time I didn't like Indonesian food in general. I know, shocking, right? There were only a few dishes I really liked, like a plain nasi goreng or chicken satay with lontong (rice cubes) and peanut sauce. So whenever I was in Indonesia, I usually ate something different than the rest of my family. And that usually was rice with perkedel, some sort of potato meatball pattie. And altough I have opened up more to Indonesian food, I still looooove those potato meatballs. Perkedel is usually just a side dish, not something to replace a proper meat dish with or something, but I like to eat perkedel with a bowl of plain white rice and nothing else. Just like that. Trust me, I'm a very happy girl if you serve me this dish.
Ingredients (makes 16):
400 gr peeled potatoes
300 gr ground beef
20 gr coriander, stems removed and finely chopped
3 tsp djintan (ground cumin)
2 tsp ketumbar (dried coriander)
1/4 tsp salt
1/2 tsp pepper
1 clove of garlic, finely grated
1/2 red (spanish) pepper, seeds removed, finely chopped
1 egg, egg white and yolk seperated
Oil for deep frying
400 gr peeled potatoes
300 gr ground beef
20 gr coriander, stems removed and finely chopped
3 tsp djintan (ground cumin)
2 tsp ketumbar (dried coriander)
1/4 tsp salt
1/2 tsp pepper
1 clove of garlic, finely grated
1/2 red (spanish) pepper, seeds removed, finely chopped
1 egg, egg white and yolk seperated
Oil for deep frying
Dice potatoes into small cubes so they'll cook faster. Put in a pan and fill with water until all the potatoes are covered. Add a pinch of salt and cook for about 15-20 minutes with the lid on top.
When the potatoes are cooked, drain and (while it's still hot) mash. Let the puree cool completely before making the perkedel.
Heat oil in a deep fryer to 170 degrees Celsius.
Now comes the easy part. Add all the ingredients except the egg white into a bowl and make about 16 meatballs. I always divide the mixture in 4 parts, divide every part in 2 and then divide every part again in 2. That way you make sure all the meatballs are evenly sized.
Now comes the easy part. Add all the ingredients except the egg white into a bowl and make about 16 meatballs. I always divide the mixture in 4 parts, divide every part in 2 and then divide every part again in 2. That way you make sure all the meatballs are evenly sized.
Now it's time to use the egg white. Whisk for a bit so the egg white loosens.
Cover every meatball in a thin layer of egg white, then fry immediately. Be careful when you put the meatballs in the oil!
Oh and you really shouldn't forget this step. I did once and ruined all my perkedel. The patties fell apart in the fryer and the oil was totally ruined.
Fry no more than 8 meatballs at a time. Fry for about 5 minutes, or until golden brown.
Oh and you really shouldn't forget this step. I did once and ruined all my perkedel. The patties fell apart in the fryer and the oil was totally ruined.
Fry no more than 8 meatballs at a time. Fry for about 5 minutes, or until golden brown.
Serve perkedel with a bowl of pandan rice. Yummmm. x