Bombas de La Barceloneta

Ingredients

• Potatoes (4 large, peeled and diced)
• Ground beef (1 pound)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Paprika (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (for frying)
• Eggs (2, beaten)
• Breadcrumbs (1 cup)

Instructions

1. Boil the diced potatoes in salted water until they are soft. Drain and let them cool slightly before mashing them until smooth. Set aside.
2. In a skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute.
3. Add the ground beef to the skillet along with paprika, salt, and pepper. Cook until the beef is browned and fully cooked, stirring occasionally. Remove from heat and let it cool slightly.
4. Take a portion of the mashed potatoes (about 1/4 cup) and flatten it in your palm. Place a spoonful of the beef mixture in the center and cover with more mashed potatoes. Shape it into a ball, ensuring the filling is enclosed.
5. Dip each potato ball into the beaten eggs, allowing excess to drip off, then roll in breadcrumbs until fully coated.
6. In a deep pan, heat olive oil over medium-high heat. Carefully add the potato bombs in batches, frying until golden brown on all sides, about 4-5 minutes.
7. Remove the bombs from the oil and place them on paper towels to drain excess oil.
8. Serve the Bombas de la Barceloneta hot, accompanied by the spicy tomato sauce or aioli.