Rellenos de Papa

Ingredients

• Vegetable oil (for frying)
• Breadcrumbs (1 cup)
• Egg (1, beaten)
• Cheddar cheese (1 cup, shredded)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Paprika (1/2 teaspoon)
• Cumin (1/2 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 small, chopped)
• Ground beef (1 pound)
• Potatoes (2 pounds, peeled)
• Dipping sauce (to taste (recommended: zesty salsa or sour cream))

Instructions

1. Boil the peeled potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool completely.
2. Once the potatoes are cool, mash them in a large bowl until smooth and lump-free. Set aside.
3. In a skillet over medium heat, add a splash of vegetable oil and sauté the chopped onion and minced garlic until the onion is translucent, about 3-5 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
5. Stir in the cumin, paprika, salt, and black pepper, cooking for an additional 2 minutes to blend the flavors.
6. Combine the beef mixture with the mashed potatoes in the large bowl, mixing thoroughly until well incorporated.
7. To form the potato balls, take a small portion of the mixture and flatten it in the palm of your hand. Place a spoonful of shredded cheddar cheese in the center, then fold the potato mixture over the cheese to create a ball. Ensure the cheese is fully enclosed.
8. Dip each potato ball into the beaten egg, allowing any excess to drip off, then roll it in breadcrumbs to coat evenly.
9. In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully add the potato balls in batches, frying them until they are golden brown and crispy, about 3-4 minutes per batch.
10. Remove the fried potato balls from the oil and drain them on a paper towel-lined plate to absorb excess oil.
11. Serve the Rellenos de Papa hot, accompanied by your favorite dipping sauce, such as a zesty salsa or creamy sour cream.