做法
- 在1小勺油中把牛肉末与一半红葱头和一半大蒜煸4分钟至变色。沥掉多余油。冷却。
- 把土豆泥与煮过的牛肉、剩余红葱头和大蒜、葱、芹菜叶、白胡椒、肉豆蔻、盐和一个蛋黄混合。用手彻底搅拌。
- 做成约6厘米长、3厘米宽、2厘米厚的椭圆饼。形状是perkedel签名——不是平圆盘。
- 在浅碗中打散第二个全蛋。在宽锅中把2厘米深油加热到170°C。
- 把每个饼蘸入打散的蛋液,让多余滴落。小心放入热油。分批不拥挤地炸——通常一次4个。
- 每面炸3分钟至深金酥脆。蛋液涂层应凝成薄琥珀壳。在沥油架上沥干。每个顶上加一小堆油葱酥。作配菜配米饭和咖喱上桌——perkedel是banchan风格的搭配,不是主菜。
Common questions
Can 印尼土豆肉饼 be made ahead?
印尼土豆肉饼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 印尼土豆肉饼 spicy?
印尼土豆肉饼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼土豆肉饼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印尼土豆肉饼 to make at home?
印尼土豆肉饼 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 印尼土豆肉饼 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Perkedel是荷兰借词(frikadel)——这道菜由荷兰殖民者带来,印尼厨师调整,把欧洲肉重的原版换成适合当地经济的土豆肉比例。如今是印尼固定项,与soto、gado-gado和米饭盘并列。蛋液裹炸赋予标志性油亮金外;没有它饼会上色不均。Perkedel是配菜,很少是主角但常出现。
