Recipe Index

Ingredients

• 1/2 onion finely chopped
• 2 garlic cloves finely chopped
• 1/2 red bell pepper finely chopped
• 1 green bell pepper finely chopped
• 1/2 lb ground beef
• 1/2 of a jalapeno pepper
• 1 1/2 teaspoon ground cumin
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 6 tablespoon tomato sauce
• 2 green olives chopped, optional
• 5 potatoes salted, boiled and mashed
• 2 eggs beaten with a tablespoon of water
• 1/2 cup all purpose flour
• 1 cup bread crumbs

Method

1. Boil the potatoes in salted water until fork tender. Peel and mash well, adding a few tablespoons of milk at a time until very smooth and fluffy but not sticky, and salt the mash well.
2. Sauté the onion and peppers in a saucepan for a few minutes, until soft.
3. Add the ground beef and stir until browned. Add the spices and stir for a minute. Pour in the tomato sauce and simmer for five minutes; keep the filling fairly dry so the balls are easy to stuff.
4. Take about two ounces of mashed potato and flatten it into a disk in the palm of your hand. Place about a teaspoon of filling in the center.
5. Pull the edges of the potato over the filling and smooth into a ball, patching with a little extra potato if the filling shows.
6. Dredge each ball in flour, dip in the beaten egg, and coat generously in bread crumbs.
7. Chill the coated balls in the fridge for at least an hour so they hold together while frying.
8. Deep-fry until golden brown, drain on paper towels, and serve. Makes 20 medium-sized potato balls.

Prep: 15 minutes · Cook: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data