Perkadels (Spiced Mashed Potatoes) Recipe

Perkadels (Spiced Mashed Potatoes) Recipe

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45 juta s/d 2.5 milyar listing 2017
Perkadels (Spiced Mashed Potatoes) Recipe Perkadels (Spiced Mashed Potatoes) Recipe This Balinese recipe comes from Rosemary Ann Ogilvie, who says, “What an unusual way to rework leftover mashed potatoes! Serve them as an accompaniment to both meats and poultry.”
Perkadels (Spiced Mashed Potatoes) Recipe

Perkadels (Spiced Mashed Potatoes) Recipe

This Balinese recipe comes from Rosemary Ann Ogilvie, who says, “What an unusual way to rework leftover mashed potatoes! Serve them as an accompaniment to both meats and poultry.” Ingredients :
  • 2 tablespoons (30 mL) butter
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 pound (113 g) ground beef
  • 3 small, fresh, hot red chiles, such as serranos or jalapeños, stems removed, minced
  • 1/2 teaspoon (2.5 mL) ground nutmeg
  • 6 shallots, peeled and chopped, or 6 green onions, chopped
  • 3 cups (708 mL) cooked, mashed potatoes
  • 2 eggs, separated
  • Vegetable oil for frying
Method :
  1. In a sauté pan, melt the butter over medium heat. Add the onion and garlic and sauté until golden brown. Add the beef, chiles, and nutmeg and toss until the meat browns well. Stir in the shallots or green onions and cook for three more minutes.
  2. Combine the meat mixture with the potatoes and add the egg yolks. Beat until well combined. Let the mixture cool, then refrigerate for 30 minutes.
  3. Remove the mixture from the refrigerator and roll it into balls the size and shape of an egg.
  4. In a deep fryer, heat the oil to 350 to 375°F (180 to 190°C). Beat the egg whites until just frothy and dip the balls in the egg whites. Deep-fry until the balls are golden brown. Drain the fried balls on paper towels.
Yield : 6-8 servings Heat Scale : Medium See also recipes   "Isu (Spiced Boiled Yams) Recipe" how to cook spiced mashed potatoes, how to make spiced mashed potatoes, ingredients spiced mashed potatoes, method spiced mashed potatoes, perkadels recipe, potatoes recipe, spiced mashed potatoes recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Perkadels (Spiced Mashed Potatoes) Recipe

Article Categories : Asian Recipes, Indonesia Recipes, Recipes

Perkadels (Spiced Mashed Potatoes) Recipe

Perkadels (Spiced Mashed Potatoes) Recipe

This Balinese recipe comes from Rosemary Ann Ogilvie, who says, “What an unusual way to rework leftover mashed potatoes! Serve them as an accompaniment to both meats and poultry.”

Ingredients :

  • 2 tablespoons (30 mL) butter
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 pound (113 g) ground beef
  • 3 small, fresh, hot red chiles, such as serranos or jalapeños, stems removed, minced
  • 1/2 teaspoon (2.5 mL) ground nutmeg
  • 6 shallots, peeled and chopped, or 6 green onions, chopped
  • 3 cups (708 mL) cooked, mashed potatoes
  • 2 eggs, separated
  • Vegetable oil for frying

Method :

  1. In a sauté pan, melt the butter over medium heat. Add the onion and garlic and sauté until golden brown. Add the beef, chiles, and nutmeg and toss until the meat browns well. Stir in the shallots or green onions and cook for three more minutes.
  2. Combine the meat mixture with the potatoes and add the egg yolks. Beat until well combined. Let the mixture cool, then refrigerate for 30 minutes.
  3. Remove the mixture from the refrigerator and roll it into balls the size and shape of an egg.
  4. In a deep fryer, heat the oil to 350 to 375°F (180 to 190°C). Beat the egg whites until just frothy and dip the balls in the egg whites. Deep-fry until the balls are golden brown. Drain the fried balls on paper towels.

Yield : 6-8 servings
Heat Scale : Medium

See also recipes  “Isu (Spiced Boiled Yams) Recipe”