Perkedel

Perkedel is a kind of fritters and usually served with rice, along with any kind of traditional soups called soto or as a side dish to complete the main course, for example nasi uduk (traditional dish of Betawinesse, to have nasi uduk, the rice is cook with coconut milk and some spices to create great flavour). Normally, perkedel is made of mashed potatoes, however there are some modifications and perkedel also can be made of tofu and so on.

Ingridients:

1. 1. 1 kgs of potatoes, cut into 4 or for size, deep friend and mashed
2. 1/4 kgs of ground beef (or you can use canned beef which already cooked and ready to use)
3. Fresh ground pepper to taste
4. Salt to taste
5. 1/4 cup of parsley leaves, chopped (or use the flake parsley if the parsley leaves not available)
6. 1 lg Egg
7. 1 lg Egg (use the white part) to cover perkedel before deep frying
8. 2 cloves of shallots
   
9. 2 cloves of garlic
10. 2 tb of vegetable oil, plus more for deep frying

How to make :

1. Preheat the wok, add 2 tbs of vegetable oil, and add the ground beef, cook the beef until the colour turn to brown (until it cooked), put aside;
   
2. Ground the shallot and garlic, put aside;
3. Mix the mashed potatoes, ground beef, the mixed shallots and garlic, parsley leaves and egg;
4. Form the mixed of mashed potatoes into 10-15 balls and flatten into cakes to 1 inch thick, then set on a tray;
   
5. Prepare the wok, pour the vegetable oil for a deep fried of the perkedel;
   
6. Beat the egg, use the white part to cover each perkedel before frying;
7. Fry the perkedel, turning occasionally until golden brown;
8. Use the paper towel to drain the remaining oil, perkedel is ready to serve.

Notes:
If the perkedel is not for immediate served, cover the perkedel with plastic and put the perkedel in refrigerator ( 3 to 4 days for the longest)