Perkedel

Description
Perkedel (potato croquette filled with beef meat) is Indonesian side dish that is originated from dutch food's frikandel. But Indonesia's perkedel is different from Dutch's frikandel. Dutch food's frikandel is something like a sausage, but Indonesian food's perkedel is made from potato filled with beef meat, hence it is also called potato cakes. Usually served with rice, vegetable soup, and sambal terasi (chili sauce with dried shrimp paste).
 * For 15 cakes

Ingredients

 * 2 pounds potatoes, boiled and mashed
 * 1½ tablespoon salt
 * ½ tablespoon freshly ground pepper
 * 2 tablespoon ground coriander
 * ⅛ tablespoon nutmeg
 * ¼ chopped parsley leaves
 * 1 egg
 * 1 bowl of egg white
 * 2 tablespoon peanut oil, plus more for deep frying
 * 4 shallots, finely chopped
 * 2 garlic cloves, minced
 * ½ pounds lean ground beef

Directions

 * 1) Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley, and egg.
 * 2) Preheat a wok until hot.
 * 3) Add 2 tablespoons of the oil, the shallots and garlic; saute until soft.
 * 4) Add beef and stir about 2 minutes to break up clumps until meat is no longer red.
 * 5) Season with remaining salt and pepper.
 * 6) Let it cool.
 * 7) Form potato into 16 balls filled with beef meat, and flatten them into cakes about 2 inches diameter and 1 inch thick.
 * 8) Set on a tray.
 * 9) If not fried immediately, put in refrigerator.
 * 10) Pour 2 inches of oil into a preheated wok.
 * 11) Heat to 365 °F.
 * 12) Dip the cakes into egg's white and deep fry.
 * 13) Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil.
 * 14) Turn it occasionally until golden brown, about 3 minutes (if preferred, the cakes may be pan-fried in a flat skillet).
 * 15) Remove and place on paper napkins to drain.
 * 16) Serve hot or at room temperature.