Papa Rellena

(makes 28-30)
Ingredients

• 4 potatoes
• Milk
• 1 egg
• Flour to coat
• 50g raisins
• Oil for frying
• Juice of 1 lime
• 1 tomato, diced
• Dry breadcrumbs to coat
• 6 tbsp oil
• 500g minced beef
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tsp paprika
• 2 tsp cumin powder
• 1 tbsp Worcestershire sauce (or to taste)
• 1 large red capsicum, finely diced or chop in blender
• 1 large green capsicum, finely diced or chop in blender
• 1 chilli, finely sliced
• 1 tsp dried oregano
• 1 tsp parsley, chopped
• 2 tsp coriander, chopped
• Pepper & salt to taste
• Flour & dry bread crumbs to coat
  
  

Method

Peel the potatoes & cut into cubes & place them in a saucepan with salted water. Bring to the boil. Cook until tender. Drain & place the potatoes through a ricer or a potato masher & add 1 tablespoon milk. Set aside & allow to cool. Add 2 or 3 tablespoons of oil in a large frypan. Sauté the onion & garlic until softened, add the beef, cook for a few minutes then add the chilli & red & green capsicum. Add the tomato, cumin, oregano, paprika & cook for 5 minutes. Add the worcestershire sauce, parsley & raisins. Season with salt & pepper, & add the lime juice & chopped coriander. Allow to cool. Take a spoon of the potato mixture & place it in the palm of your hand. Flatten it out & place 1 teaspoon of filling in the centre. Fold it over & close by pressing the ends together. Flour the balls, roll in beaten egg & roll into dry breadcrumbs. Repeat until all the potato is used (you should have some remaining mince mix left over). Heat oil in a medium size pan & fry the balls until golden. Serve with red & green mojo sauce & olive mayonnaise. Recipes online.