1. POTATOES:: 2. Boil potatoes until fully cooked. 3. Drain potatoes and mash with salt. 4. DO NOT ADD BUTTER, OIL, OR LIQUID. 5. Let cool. 6. PICADILLO (meat mixture):: 7. Saute onions and green pepper until onions are limp. 8. Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar. 9. Continue to cook until meat is completely cooked. 10. Drain off excess fat and allow to cool. 11. Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers. 12. Stuff the indentation in each 1/2 with ground beef or picadillo. 13. Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch). 14. If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls. 15. Dip ball into beaten egg and the flour until lightly covered. 16. Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly. 17. Refrigerate for 2-4 hours or you may freeze these for later use. 18. Use frying pan with enough oil to cover half the ball at a time. 19. Heat oil to frying time (375°F) and drop each potato ball into oil. 20. BE CAREFUL! 21. Cook 2 minutes or until golden brown on one side and then turn over & cook the same. 22. If you have deep-fryer heat oil to 375°F. 23. Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown. 24. DON'T OVERCOOK. 25. Deep frying is best when they are frozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
