Ingredients
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4 Potatoes
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1 ½ Teaspoons Salt
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1 Tablespoon Vegetable Oil
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1 Green Bell Pepper
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½ cup Onion
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3 Cloves Garlic
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1 pound Ground Beef
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4 Teaspoon Tomato paste
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1 Teaspoon White vinegar
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2 Teaspoon Ground cumin
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1 Teaspoon Ground Black Pepper
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4 Large eggs
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2 cups Bread crumbs
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1 cup All-Purpose Flour
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1 quart Oil
Directions
As kids, my friend’s mom would always make these Papas Rellenas, and I absolutely adored them. You have the freedom to season them to your liking each time you make them, ensuring a unique flavor every time!
Steps
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1
Done
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Put the potatoes in a big saucepan and pour salted water over them. Bring to a boil over high heat; after that, lower the heat to medium-low, cover, and simmer for 20 minutes or until the food is cooked. After draining, give it a minute or two to steam dry. In a bowl, mash potatoes with 1/2 teaspoon salt until lumps are gone. Allow to come down to room temperature. |
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2
Done
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In the meanwhile, warm up some vegetable oil in a big pan over medium heat. Add the green pepper, onion, and garlic to the heated skillet and cook, stirring, for appcanned tomatoesy 10 minutes, or until the onion is tender and translucent. |
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3
Done
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Turn the heat up to medium-high and add the ground meat. Cook, stirring, until the meat is no longer pink and crumbly. Once the tomato paste has dissolved, stir in the vinegar, cumin, 1 teaspoon salt, pepper, and tomato paste. Move the mixture of beef to a bowl and let it cool to room temperature. |
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4
Done
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Put wax paper or plastic wrap on a baking sheet and set it aside. In a mixing basin, beat eggs; put aside. Divide the flour and bread crumbs into two shallow bowls and set them aside. |
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5
Done
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Take a handful (approximately 1/12 of the mashed potatoes) and divide it into two equal parts. Shape each portion into a little bowl, then fill it with the meat mixture. To form a spherical ball, place the pieces together, seal the edges, and smooth. Proceed with the leftover potatoes and meat combination in this manner. |
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6
Done
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Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use. |
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7
Done
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"Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). |
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8
Done
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Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate. |
