Perkedel

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

1. Add a large amount of oil into a non-stick frying pan, and heat it over medium to high heat.
2. Once the oil is hot, fry the potato pieces until golden brown.
3. Drain and set aside. Set the frying oil aside.
4. 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.
5. Set aside.
6. Transfer the potatoes to a large bowl and mash them with a potato masher until smooth.
7. 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.
8. Stir and mix until it is a homogeneous mixture then gather to form a ball.
9. Refrigerate for 30 minutes.
10. Divide the mixture into 16 portions and shape into meatballs or thick patties.
11. Arrange the meatballs on a baking sheet lined with parchment paper and refrigerate for 1 hour.
12. Heat the reserved frying oil to a temperature of 340 F (170°C).
13. Once the oil is hot, dip each meatball in the lightly beaten egg to coat them and fry until golden brown.
14. Drain them on a wire rack to remove excess oil.
15. Then place them on a paper towel and serve.