Papa Rellena (Stuffed Potato Balls)

Ingredients

• about 910 g Yellow potatoes, cooked and mashed
• about 450 g Ground beef
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/4 cup Raisins
• 1/4 cup Olives, chopped
• 1 tsp Cumin
• 1 tbsp Aji Panca paste
• 1/2 cup All-purpose flour
• 1/4 cup Plant-based milk
• 2 cups Vegetable oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a 30.48 cm skillet over medium-high heat, cook the about 450 g of ground beef until it is browned, about 5-7 minutes. Drain any excess fat from the skillet.
2. 2Add the 1 medium onion, chopped, and the 2 cloves garlic, minced, to the skillet with the beef. Sauté until the onion is softened, about 3-5 minutes.
3. 3Stir in the 1/4 cup raisins, 1/4 cup olives, chopped, 1 tsp cumin, and 1 tbsp aji panca paste. Cook for 1 minute more, stirring constantly. Remove the skillet from the heat and let the beef mixture cool slightly.
4. 4In a medium bowl, whisk together the 1/2 cup all-purpose flour and 1/4 cup plant-based milk until smooth to create a batter.
5. 5Place a portion of the about 910 g cooked and mashed yellow potatoes in the palm of your hand and flatten it into a disc. Spoon about 2 tablespoons of the cooled beef mixture into the center of the potato disc.
6. 6Carefully fold the potato around the filling, gently shaping it into a ball to completely enclose the beef mixture. Repeat this process until all the potato and filling are used.
7. 7In a large, heavy-bottomed pot or deep fryer, heat the 2 cups of vegetable oil to 175°C.
8. 8Carefully place 3-4 potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the potato balls are golden brown and crispy. Use a slotted spoon to remove the fried potato balls from the oil and place them on a plate lined with paper towels to drain.
9. 9Repeat step 8 with the remaining potato balls until all are fried. Serve the Papa Rellena hot.

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