Name: Frikadel Pan (Indo-Dutch Meatloaf)
Yield: Serves 6
Cuisine: Indonesian
Ingredients: 2 pounds 3 ounces (1 kg) ground meat (half beef, half pork); Handful (approx. ¾ cup) of breadcrumbs (if needed); 1¼ cups (300 g) coarsely mashed cooked potatoes; 1 tablespoon sunflower or canola oil, for greasing the baking sheet; 2 small onions, diced; 1 inch (2.5 cm) fresh ginger, finely grated; Juice and grated zest of 1 lime; 2 eggs, beaten; 1 beef bouillon cube, crumbled; 2 teaspoons coriander seeds, crushed; 3 tablespoons kecap manis, plus extra for the sauce; 2 tablespoons sambal terasi, plus extra for the sauce; ½ cup plus 1 teaspoon (125 ml) milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Home Made in the Oven

By Yvette van Boven

Published 2019

About

There are as many recipes for frikadel pan as for Bolognese sauce. It’s an Indo-European comfort food that’s a curious melting pot of Indonesian and Dutch cuisine. Most likely, its appearance in Indonesia was a result of Dutch food culture’s influence. The word frikadel is old Dutch or Flemish for meatball, and it resurfaces in Indonesian cuisine as a name for the same dish, either with or without the addition of vegetables like potatoes or corn. Frikadel can be a small