Friday, September 12, 2008

Perkedel or Meat Dumpling (Indonesian style of Frikadeller)

In Indonesian culture, the term 'appetizer' is commonly not known or practiced. We may eat some type of food right before the meals but this situation is not every day thing and this Perkedel sometimes is eaten as 'appetizer' as well as 'company' to Nasi Kuning (Yellow Rice), kind of rice for a special celebration. We surly adapted this from the Dutch culture, but well-accepted and loved all around Indonesia.
So, here is the Indonesian version of "Frikadeller".

-¼ lb Yukon Gold potato
-¼ ground beef or ground turkey, cooked and dry of the water excess.
- Celery leaves only, finely chop
- Green Onion 2 medium stems, finely slice
- Salt and pepper to taste
- ½ Tsp ground nutmeg
- Pinch of ground cinnamon
- 1 jumbo egg, well beaten
- bread crumbs

- Wash clean the potatoes, peel off the skin and cut into small cubes.
- Some people fry the potato cubes, but I steam them or boil them, until soft (like when you make mash potato).
- Mash the potato with potato masher until it's all soft and mashed.
- Add ground meat/turkey, chopped celery leaves, sliced green onion, salt, pepper, ground nutmeg and ground cinnamon.
- Using two spoons, form balls of size 1.5 to 2 inches dia. Then squeeze flat the frikadel balls.
- Heat the deep fryer to 375 degree.
- Roll the frikadellers on the beaten egg, then immediately roll them on the bread crumb one by one, making sure they're not stuck to one another.
- Make sure same thing on the deep fryer.
- When the frikadeller are golden brownish, remove from the fryer and pat with paper towel to dry the oil excess.

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