Peruvian Stuffed Potato Croquettes with Spiced Beef

What you need

• 1 kg (2 lb) floury potatoes
• 2 tbsp cornstarch
• 300 g (10 oz) ground beef
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp aji panca paste, or 2 tsp sweet paprika plus a pinch of chili
• 1 tsp ground cumin
• 30 g (1 oz) raisins
• 8 black olives, pitted, halved
• 2 hard-boiled eggs, peeled, cut into 8 wedges
• 3 tbsp vegetable oil, for the filling
• 500 ml (2 cups) neutral oil, for deep-frying
• 3 tbsp all-purpose flour, for dusting
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Boil the potatoes whole in salted water until a knife slides in with no resistance, 25-30 min.

2. 2

   Boil the eggs in a separate pot for 10 min, then cool, peel and cut each into 4 wedges.

3. 3

   Drain the potatoes, peel them while hot and mash until completely smooth.

4. 4

   Mix in the cornstarch and salt, then spread the mash on a tray and let it cool completely.

5. 5

   Heat 3 tbsp vegetable oil in a frying pan over medium heat. Cook the onion until soft, about 5 min.

6. 6

   Add the garlic, paste and cumin and stir for 1 min.

7. 7

   Add the beef and break it up with a spoon. Cook until no pink remains and the juices have cooked off, 8-10 min.

8. 8

   Stir in the raisins, season with salt and pepper and let the filling cool.

9. 9

   Divide the mash into 8 balls. Flatten one on your palm and press a hollow into the middle.

10. 10

    Put 2 tbsp of filling in the hollow with an olive half and an egg wedge, then close the potato around it.

11. 11

    Roll into a smooth egg shape and repeat with the rest. Chill 20 min.

12. 12

    Heat the frying oil in a deep pan to 175 °C (350 °F).

13. 13

    Dust the croquettes lightly with flour. Fry 3 or 4 at a time, turning, until golden on all sides, 4-5 min.

14. 14

    Drain on paper towels and serve hot.

Imported from cookedbyjulie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.