Pergedel goreng Jawa

Pergedel goreng Jawa

Javanese-style fried meatballs

By
From
The Complete Asian Cookbook
Makes
60-70
Photographer
Alan Benson

Freely adopted from Dutch frikkadels, with hot chillies and spices giving a local flavour, these meatballs can be served hot as a snack or cold as picnic fare.

Ingredients

Quantity Ingredient
500g minced beef
2 onions, finely chopped
2 garlic cloves, crushed with 1 teaspoon salt
2 fresh red chillies, seeded and finely chopped
or 1 teaspoon sambal ulek
500g floury potatoes, boiled and mashed
2 teaspoons dark palm sugar, chopped
1/2 teaspoon dried shrimp paste
1 tablespoon dark soy sauce
1 tablespoon lemon juice
3 teaspoons ground coriander
2 teaspoons ground cumin
1 egg, beaten
1 teaspoon nutmeg, freshly grated
or 1 teaspoon ground mace
peanut oil, for deep-frying

Method

  1. Put the beef into a large bowl. Add the onion, garlic, chilli and mashed potato and use your hands to combine.
  2. In a small bowl, dissolve the palm sugar and shrimp paste in the combined soy sauce and lemon juice, then stir in the coriander, cumin and nutmeg. Add to the minced meat with the egg and continue to mix all the ingredients together until well combined. Take small portions of the mixture at a time and shape into small balls. Cover and refrigerate for at least 1 hour.
  3. Heat the peanut oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the balls, in batches, for 3–4 minutes, turning regularly, until brown on all sides and cooked through. Drain on paper towel and serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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