Ingredients
-
-
4 large potatoes, peeled & boiled
-
1/2 teaspoon salt
-
black pepper
-
4 eggs
-
dry breadcrumbs (I use seasoned ones)
-
flour, enough for rolling
-
vegetable oil (for frying)
-
1 lb seasoned ground beef (picadillo)
-
-
1/2 cup chopped onion
-
1 green bell peppers or 1 red pepper, finely chopped
-
3 garlic cloves, minced
-
1 lb ground beef (ground sirloin is best)
-
1 teaspoon salt
-
2 teaspoons cumin
-
1 teaspoon freshly ground coarse black pepper
-
1 pinch red pepper flakes (if you coose)
-
4 teaspoons tomato paste
Instructions
- POTATOES::
- Boil potatoes until fully cooked.
- Drain potatoes and mash with salt.
- DO NOT ADD BUTTER, OIL, OR LIQUID.
- Let cool.
- PICADILLO (meat mixture)::
- Saute onions and green pepper until onions are limp.
- Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
- Continue to cook until meat is completely cooked.
- Drain off excess fat and allow to cool.
- Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
- Stuff the indentation in each 1/2 with ground beef or picadillo.
- Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
- If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
- Dip ball into beaten egg and the flour until lightly covered.
- Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
- Refrigerate for 2-4 hours or you may freeze these for later use.
- Use frying pan with enough oil to cover half the ball at a time.
- Heat oil to frying time (375°F) and drop each potato ball into oil.
- BE CAREFUL!
- Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
- If you have deep-fryer heat oil to 375°F.
- Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
- DON'T OVERCOOK.
- Deep frying is best when they are frozen.