Potato Ball Or Relleno De Papa Recipes

Steps:

• 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.

Steps:

• 1. Preparation: Place water, potatoes, beef bouillon cube with 1/2 teaspoon of salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender to the fork. Drain and immeidately mash or put through a potato ricer.
• 2. Add butter, egg, 1 1/2 teaspoon salt(tasting)and about 2 tablespoons of instant mash potato flakes. This will give the dough consistency. Mix all ingredients well together. Let it cool to room temperature so it can be handled easily without burning your hands.
• 3. Using the cornstarch, put some on your hand so that the dough does not stick when your make a ball. Make 12 balls with the dough. Then make a small well within the dough. Sometimes I use the back of a teaspoon to make the imprint.
• 4. Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands.
• 5. Deep fry in oil or lard until golden brown. Make sure the oil is hot before using, test with a small piece of dough first. Remove from oil and drain on paper towels.

Steps:

• Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
• In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
• For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
• In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
• Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

Steps:

• Bring water to a boil and remove from heat.
• Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted.
• Add the potato flakes. The mixture should be pretty thick and dry.
• Add a slightly beaten egg and mix well.
• Let the potatoes sit to cool down.
• Divide potato mixture into 6 balls.
• Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle.
• Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed.
• Roll the stuffed balls in corn starch - this will help keep the mixture together during frying.
• Fry over medium-high heat until golden.
• Note: all purpose flour can be used instead of cornstarch.