Well, isn't it obvious i can't get over the papas rellenas yet, i have to post another blog! This time i used Marina's recipe, who happen to be my dear friend and Food Editor of Taste of Homes. Her recipe is the Cuban version. Both papas recipes are similar w/ the addition of tomato sauce and sweet peppers for Marina's version. Oh and the shape, Peruvian is oval while the Cuban is round. Check my DC Challenge Papas Rellenas
1 lb. lean ground beef or sirlion
1 small onion, minced
1 small green bell pepper, diced small
½ cup or more tomato sauce
½ cup thinly sliced green olives
½ cup dark raisins
Salt & pepper to taste
Paprika to taste
8 boiled Russet potatoes, mashed
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1-2 large eggs, beaten
1-2 cups seasoned bread crumbs
Fry ground beef, onions and bell pepper in pan.
Add tomato sauce and simmer until cooked.
Season meat with salt, pepper and paprika to taste.
Add olives and raisins if desired.
Stir well and let meat cool.
Seasoned plain mashed potatoes with salt, pepper, and garlic powder.
Place small amount of mashed potato into palm of hand (golf ball size).
Flatten potatoes into small round disc.
Add beef mixture intocenter of disc.
Enclose beef mixture with potatoes. (Make sure beef mixture is completely covered.) Gently dip stuffed potato ball into beaten eggs then into bread crumbs.
Fry until golden brown in a deep fryer or deep frying pan.
Potato balls may also be baked at 450 degrees until brown and crispy about 20 minutes.
DO NOT ADD BUTTER OR MILK TO MASHED POTATOES.