Wednesday, March 6, 2013

Perkedel

INGREDIENTS

  • 0.5 kg of shallots, peel off the skin & slice thinly
  • 8 medium size (yellow) potatos, peel off the skin, slice thinly
  • 2 tbs nutmeg powder
  • 2 eggs - separate the white / yolk
  • 300gr minced beef
  • vegetable oil or olive oil to fry
  • salt & pepper to season
METHOD
  1. Fry sliced shallots until it turns a bit brown, then set aside to cool
  2. Saute sliced potatos until it turns soft, and then mash them in a bowl
  3. Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties.
  4. Heat oil in a frying pan, enough to cover the patties. Dip patty into egg white and then cook the patties (in batches if necessary) over a medium heat for about 5min each side.
  5. Serve with warm steamed rice or with steamed vegetables

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