Relleno de Papa

Ingredients

Potatoes

4 large, peeled and cubed

Ground beef

1 pound

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Red bell pepper

1, finely chopped

Green olives

1/2 cup, chopped

Cilantro

1/4 cup, chopped

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Egg

1, beaten (for coating)

Breadcrumbs

1 cup

Vegetable oil

for frying

Instructions

1. Begin by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Set aside to cool.
2. While the potatoes are cooling, heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
3. Once the beef is browned, add the onion, garlic, and red bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables are softened.
4. Stir in the chopped green olives, cilantro, salt, and black pepper. Mix well and remove from heat to let the filling cool.
5. Take a portion of the cooled mashed potatoes (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the meat filling in the center, then fold the potato around the filling, shaping it into a ball.
6. Dip each potato ball into the beaten egg, allowing any excess to drip off, then roll in breadcrumbs to coat evenly.
7. In a deep pan or skillet, heat vegetable oil over medium-high heat until hot. Carefully fry the potato balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes.
8. Remove the cooked Relleno de Papa from the oil and drain on paper towels to remove excess oil.
9. Serve hot, garnished with additional cilantro if desired, and enjoy as a delicious appetizer or side dish.