Back to 8 servings for the meatballs 2 large potatoes, peeled and cut into 1" pieces 1 tbsp butter, ghee, or coconut oil 2 shallots, minced 2 cloves garlic, minced 1 lb ground beef 1 lb ground pork, or beef if avoiding pork 1 tsp salt 0.5 tsp ground coriander 0.5 tsp white pepper 0.5 tsp dried parsley 0.25 tsp ground nutmeg 1 dash ground ginger 0.25 cup coconut oil, for frying breading (optional) 0.25 cup tapioca starch 4 eggs, beaten
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1 Step 1: Place the potatoes in a stockpot and cover with 1" water. Bring the water to boil over high heat, then reduce heat to medium and simmer until fork-tender, about 12 minutes. Strain and mash with a potato masher or sturdy fork; set aside to cool, about 10 minutes.2 Step 2: In a skillet or wok, warm the oil over medium heat. Add the shallots and sauté until translucent, about 3 minutes, then add the garlic and sauté until aromatic, about 1 minute. Remove from heat and set aside to cool, about 5 minutes.3 Step 3: Combine the cooled potatoes, shallots, and garlic with the remaining meatball ingredients; form into 1" balls, smashing down slightly. You should be able to make about 30 balls.4 Step 4: Warm your oven to 200F. Return the skillet or wok to the heat, and warm the lard or oil over medium/high heat. You're looking for an oil temperature of about 350F. Once the oil is ready, dip a ball into the starch, rolling slightly to lightly coat, then dip into the beaten egg. Shake off excess egg and add to the oil. Continue this process until you have filled your pan with meatballs (without overcrowding). Pan-fry until cooked through, about 8 minutes, turning periodically.5 Step 5: As the fritters finish cooking, place them on a plate lined with paper towels; keep them warm in the oven as you cook your next batch. Once they're all cooked through, serve the fritters.getsaucepan.com/r/cc5cd6d1-0de6-4bde-af8f-fd187419fd66 · Original: https://thedomesticman.com/2015/01/27/indonesian-meat-and-potato-fritters-perkedel/
