- 2 lb Baking potatoes, boiled and -mashed
- 1 1/2 ts Salt
- 1/2 ts Freshly ground pepper
- 2 ts Ground coriander
- 1/8 ts Nutmeg
- 1/4 c Chopped parsley leaves
- 1 lg Egg
- 2 tb Peanut oil, plus more for -deep frying
- 4 Shallots, finely chopped
- 2 Garlic cloves, minced
- 1/2 lb Lean ground beef.
Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.
Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.
Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.
Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.Makes 15 cakes.