Stuffed potato balls recipe

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Stuffed potato balls
There are many versions of fried or baked potato balls with a variety of fillings throughout the Caribbean. This recipe is my version. Miniature potato sticks make perfect for Snacks, appetizers or party trays. Make a filling lunch, a side dish, or a craft snack.


What do you need,
2 kilograms of Mashed potatoes (hot)
2 eggs (lightly beaten)
3 tablespoons butter (or margarine)
4 teaspoons of cornstarch
2 tablespoons of olive oil
1 kilogram of beef
4 tablespoons tomato sauce
2 teaspoons of dried oregano
1 teaspoon salt
4 to 5 cups vegetable oil (for deep fryers)
Direction,
Mix the boiled potatoes, eggs, butter and 2 teaspoons of cornstarch. Set it aside and let it cool.
In a pan, heat the olive oil. Add the beef and cook until no longer pink. Stir to break up the meat.
Add the sofrito, Tomato sauce, oregano and salt to the Cooked beef. Mix well. Turn heat to low and simmer for 30 minutes. Remove from heat and let cool.

Spread a spoonful of potato dough in the palm of your hand. Make an indentation in the middle and line it with the meat mixture.

Cover the filling with more potato Dough. Form into a ball. Dust the ball lightly with the rest of the corn.

Repeat until the mixture is used up. Deep fry the soaked potato balls until they thicken (about 2 minutes).Remove and drain paper towels........FINALLY ENJOY.

Nutritional guidelines (per serving)
705 calories
Total fat 70 g
Saturated fat 6 g
Unsaturated fat 48 g
Cholesterol 51 mg

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