Cherry & Dennis Recipes
Indonesian Potato and Beef Perkedel
印尼薯仔牛肉煎餅
Recipe overview
Mashed potato and savoury beef are shaped into patties, dipped in egg and pan-fried golden without breadcrumbs for Indonesian perkedel.
01
Ingredients
Main ingredients
- 800 g medium potatoes
- 250 g minced beef
- 2 piece egg
- 4 piece shallots
- 3 clove garlic
- 2 stalk spring onion
- 20 g coriander
Seasoning
- 1/4 tsp nutmeg
- 1/2 tsp Black pepper
- 1 tsp salt
- 4 tbsp cooking oil
02
Tools
- vegetable peeler
- knife
- cutting board
- pot
- colander
- mixing bowl
- small bowl
- fork
- frying pan
- spatula
- tongs
- kitchen paper
- serving plate
03
Steps
Step 1
Peel and cut the potatoes
Peel the potatoes and cut into even 3 cm pieces.
Step 2
Boil the potatoes
Cover the potatoes with cold water, add half the salt, bring to a boil and cook 12 to 15 minutes until tender.
Step 3
Dry and mash
Drain, return potatoes to the hot pot for 30 seconds to dry, then mash smooth with a fork.
Step 4
Prepare the aromatics
Finely chop the shallots, garlic, spring onion and coriander and keep them separate.
Step 5
Cook the beef mixture
Heat 1 tablespoon oil, fry shallot and garlic, then add beef and cook 5 minutes until dry and fully cooked.
Step 6
Combine potato and beef
Cool the beef slightly, then mix with potato, spring onion, coriander, nutmeg, pepper, remaining salt and one egg.
Step 7
Shape the patties
Divide into 12 portions and shape into oval patties about 1.5 cm thick.
Step 8
Chill the patties
Chill the patties for 10 minutes until firmer at the surface.
Step 9
Beat the coating egg
Beat the remaining egg in a shallow bowl and coat each patty lightly.
Step 10
Fry the first side
Heat the remaining oil and fry patties in batches for 3 minutes on the first side until golden.
Step 11
Turn and cook through
Turn carefully and fry 3 more minutes until both sides are golden and the centre reaches 71°C.
Step 12
Drain and serve
Drain the patties on kitchen paper for 2 minutes, then plate and serve warm.
Common mistakes
- Wet potatoes make patties fall apart; return them to the hot pot to steam off moisture.
Tips
Chill the shaped patties for 10 minutes so they hold their shape during frying.
