2 pounds baking potatoes, boiled and mashed 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons ground coriander 1/8 teaspoon nutmeg 1/4 cup chopped fresh parsley leaves 1 large egg 2 tablespoons peanut oil, plus more for deep frying 4 shallots, finely chopped 2 cloves garlic, minced 1/2 pound 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 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 F. 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.