Place the potatoes into a large pot and cover
with salted water. Bring to a boil over high
heat, then reduce heat to medium-low, cover,
and simmer until tender, about 20 minutes.
Drain and allow to steam dry for a minute or
two. Mash in a bowl with 1/2 teaspoon salt
until no lumps remain. Set aside to cool to
room temperature.
Meanwhile, heat the vegetable oil in a large
skillet over medium heat. Cook and stir the
onion, green pepper, and garlic in the hot
skillet until the onion has softened and turned
translucent, about 10 minutes. Increase heat to
medium-high, and stir in the ground beef. Cook
and stir until the beef is crumbly and no
longer pink. Stir in 1 teaspoon salt, cumin,
pepper, tomato paste, and vinegar until the
tomato paste has dissolved. Scrape into a
mixing bowl, and allow to cool to room
temperature.
Line a baking sheet with plastic wrap or waxed
paper, and set aside. Beat the eggs in a mixing
bowl, and set aside. Pour the bread crumbs and
flour into separate, shallow dishes, and set
aside.
Once the potatoes and beef have cooled, form
the potato balls- grab a handful of mashed
potatoes, and split into two equal portions.
Form each piece into a small bowl shape, and
fill with the ground beef mixture. Place the
two halves together, seal the edges, and smooth
to make a round ball. Gently roll the ball in
the flour to coat and shake off the excess
flour. Dip into the beaten egg, then gently
roll in bread crumbs. Gently toss between your
hands so any bread crumbs that haven't stuck
can fall away. Place the breaded potato balls
onto the prepared baking sheet while breading
the rest. Refrigerate 2 to 4 hours, or freeze
for later use.
To cook, heat the oil for frying in a deep-
fryer or large saucepan to 350 degrees F (175
degrees C).
Cook the potato balls in the hot oil in batches,
using tongs to roll the 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 before serving.
Originally Submitted
12/14/2014
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