Asian RecipesAlthough beef recipes are far outnumbered by pork, lamb, goat and poultry recipes, I found variations of these meatballs in just about every Indonesian cookbook I looked through. It's Toasted Coconut Beef Fritters.
You can use your favorite frying oil but I decided to go with coconut oil because: 1. I was out of my regular cooking oil and was too lazy to go to the store; and 2. I thought it would help bring out the coconut flavor of the beef fritters.
This time I ate these as an appetizer, with my new favorite dipping sauce, but next time I’m thinking about serving them over rice as a main course or as a sandwich filling.
Coconut Beef Fritters
YIELD: 4 servings
INGREDIENTS:
* 1/2 cup dried unsweetened grated coconut
* 1 tablespoon coconut oil
* 6 shallots, finely chopped
* 2 garlic cloves, finely chopped
* 4 red or green hot chilies, seeded and finely chopped
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 pound ground beef
* 1 egg, beaten
* rice flour, to coat
* Coconut oil for shallow frying
DIRECTIONS:
In a small, heavy pan, toast the coconut until fragrant and it begins to brown. Place into medium mixing bowl.
In the same pan, heat 1 tablespoon of the coconut oil and stir in the shallots, garlic and chilies until they begin to soften. Add in the coriander and cumin and stir to combine. Remove from heat and put into the same bowl as the toasted coconut.
Add the ground beef to the coconut and shallot mixture and mix to combine. Add egg to bind the mixture together. Roll the mixture into little balls, about the size of a heaping tablespoon. Place some rice flour in a shallow bowl or on a plate and roll the balls in the rice flour to coat.
Heat a thin layer of coconut oil in a large frying pan and fry the meatballs for several minutes until evenly browned.
Remove and drain on paper towels. Serve with your favorite dipping sauce or over rice.
This recipe and image sources are referred in website: Girlcooksworld.com. Thanks so much!
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