Makes about 8 large ones or 12 small ones
These mashed potatoes filled with beef and pan-fried are traditionally served as an appetizer. We, however, like having them as an entrée, accompanied with rice and salsa criolla. Use chicken, fish, seafood, mushrooms, artichokes, cheese, or soy meat in the filling to make them different every time.
2 pounds waxy potatoes
¼ cup vegetable oil
1 medium red onion, finely diced
2 garlic cloves, minced
1 tablespoon ají panca paste (optional)
1 tablespoon tomato paste
1 pound ground beef
1 bay leaf
2 hard-boiled eggs, peeled and chopped
½ cup raisins
½ cup black olives, sliced
Salt and pepper
⅓ cup parsley, chopped
1 cup all-purpose flour
2 eggs, whisked
Vegetable oil for frying
Salsa criolla (p. 79)
1. Cook the potatoes until tender (about 20 minutes) in a saucepan with water to cover, over high heat.
2. Peel them while hot, and mash them with a potato masher or with a ricer. Season with salt and pepper. Cover with a kitchen cloth and cool to room temperature.
3. To make the filling: Heat the oil in a saucepan over medium heat. Add the onion and garlic, and sauté stirring frequently.
4. When they look transparent, add the ají panca, (if you are using this ingredient) and the tomato paste.
5. Add the ground beef, stirring until it changes color. Add the bay leaf and a cup of water, put the lid on, turn the heat to medium-low, and simmer for 15 minutes. Taste for seasoning and turn off the heat.
6. Mix in the chopped eggs, raisins, and black olives. Cool this filling to room temperature.
7. Knead the potatoes for a few seconds with floured hands. Take a portion of the potato mixture (about ¾ cup) and flatten it between your hands, in the shape of a tortilla.
8. Put a portion of the beef mixture in the center of the potato circle. Fold the potato around the filling, enclosing it completely and forming a little potato “football.”
9. Dip each meat-filled potato football in the whisked eggs, and then roll it in the flour, shaking the excess off. Fry in a pan with hot oil until a thin golden and crusty layer is formed all around the potato.
10. Drain on a dish covered with paper towels and serve immediately with salsa criolla.
If you want to make this vegetarian, follow the recipe steps substituting the meat with vegetarian minced meat, or with chopped portobello mushrooms.