recipes
More Iftar Recipes
Servings: 8-10
INGREDIENTS
- 2 lb potatoes, peeled and cut into pieces
- ½ lb beef, ground
- 1½ tsp salt, divided
- 1½ tsp ground white pepper, divided
- 1 tsp palm sugar
- ½ tsp freshly grated nutmeg
- 4 tbsp fried shallots or fried scallions
- 3 scallions, finely chopped
- 1 stalk Chinese celery, finely chopped
- 1 tablespoon Chinese cilantro, chopped
- 1 clove garlic, finely chopped
- 2 eggs, lightly beaten
- Vegetable oil or coconut oil (for frying)
DIRECTIONS
- Add a large amount of oil into a non-stick frying pan, and heat it over medium to high heat.
- Once the oil is hot, fry the potato pieces until golden brown.
- Drain and set aside. Set the frying oil aside.
- Heat 1 tbsp of frying oil in another pan and brown the ground beef with ½ teaspoon of salt and ½ tsp of ground white pepper until the meat is completely cooked. Stir well during cooking.
- Set aside.
- Transfer the potatoes to a large bowl and mash them with a potato masher until smooth.
- Add the cooked beef, 1 tsp of salt, 1 tsp of pepper, palm sugar, nutmeg, Chinese celery, cilantro, garlic, fried shallots (or scallions) and the scallion.
- Stir and mix until it is a homogeneous mixture then gather to form a ball.
- Refrigerate for 30 minutes.
- Divide the mixture into 16 portions and shape into meatballs or thick patties.
- Arrange the meatballs on a baking sheet lined with parchment paper and refrigerate for 1 hour.
- Heat the reserved frying oil to a temperature of 340 F (170°C).
- Once the oil is hot, dip each meatball in the lightly beaten egg to coat them and fry until golden brown.
- Drain them on a wire rack to remove excess oil.
- Then place them on a paper towel and serve.