Instructions: 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 365 degrees. 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. alt.cooking-chien

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