Porto's Potato Balls Recipe
This Porto's Potato Balls Recipe brings together the heartiness of mashed potatoes and the savory kick of a seasoned meat filling.
Ingredients
For The Filling:
- ⅓ Cup Finely chopped Red bell pepper
- ⅓ Finely chopped Green bell pepper
- 1 Pound Ground Beef
- 1 Finely chopped Onion
- ½ Jalapeno pepper
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Pepper
- 3 Finely minced Garlic Cloves
- 1 ½ teaspoons Fine Sea Salt
- ½ teaspoon Spanish Paprika
- 1 teaspoon Ground Cumin
- 1 Tomato Paste
- 2 tablespoons Olive Oil
- ¼ Cup Sliced Green Olives (drained)
For The Potato Balls:
- Beat two eggs with one tablespoon of water
- ½ cup All-purpose flour
- 6 Salted Potatoes (boiled and mashed)
- 3 inches Oil (for frying)
- 1 teaspoon Fine Sea Salt
- 1 ½ Cups Panko Crumbs
Instructions
For The Filling:
- Cook ground beef over medium-high heat in a nonstick pan. Drain the oil and set aside.
- Onions need to be fried until golden brown, about 5 minutes.
- Cook for about 2 minutes, stirring in bell peppers, black pepper, jalapeno, and cumin.
- Process garlic, paprika, and tomato paste in a food processor for 30 seconds or until well combined. The mixture should not be pureed into a paste.
- Put one-fourth cup of Picadillo Filling in the refrigerator until ready to use. Stir in green olives and olive oil to the remaining filling.
For The Potato Balls
- Combine mashed potatoes and eggs in a bowl.
- Mix flour, salt, and Panko Crumbs until well combined.
- The mixture should be rolled into balls about 1 ½ inches in size. Put the balls on a baking sheet and chill for about 10 minutes. The balls will become firmer this way, so their filling will not leak out when fried.
- Cook the potato balls for about 3 minutes or until golden brown in a deep fryer or pan over 375°F.
- Put the Potato Balls on paper towels after removing them from the hot oil.
- Serve the Potato Balls warm, sprinkled with salt.
- Have fun!