These potato balls are also known as PAPAS RELLANAS in Cuba. I have discovered a recipe for these potato balls ... let me share with you how to make it... It is very easy to make... and you can serve this as a side dish or an hor d'oeuvres
2 large ( russet ) potatoes
500 grams picadillo ( seasoned ground beef )
1 cup breadcrumbs
salt and pepper
HOW TO MAKE PICADILLO filling:
500 grams ground beef
1 large onion ( chopped )
2 - 3 cloves of garlic ( minced )
1 small can of tomato sauce
1/4 cup dry white wine
6 pcs. olives ( with stuffed pimientos ) diced
salt and pepper to taste
In a large frying pan brown the groud beef. onions and garlic.
Turn the heat down to medium.
While it is simmering --- put the diced olives with pimientos and add to the meat mixture.
Adjust the seasonings to your taste.
HOW TO MAKE POTATO BALLS:
** boil potatoes with little salt in the cooking pot. Cook until soft. Drain well , mash them and set aside to cool.
** Separate the egg yolks and the egg whites in two bowls. Mix the egg yolks with the mashed potatoes and whisk the egg whites for a minute.
** Take 1/4 of the mashed potato mixture and shape it into balls. Dent the middle of the ball and put a tablespoon of the picadillo mixture. Then reseal it.
** Reshape the ball again and dip it in the egg white mixture and breadcrumbs until it is well coated. For a crunchier texture .. you can dip it again in the egg white mixture and breadcrumbs. Refrigerate the balls for at least 4 hours.
** To fry --- pour enough oil on the frying pan enough to cover the balls. Deep fry the balls. It is best to freeze the balls before deep frying them. Cook on each side until they are golden brown. Drain the potato balls on paper towels... DO NOT STACK THEM.
ENJOY YOUR CUBAN POTATO BALLS !!!