Alcapurrias

Method

Peel and boil the green plantains and yautia root together in salted water until very tender, approximately 20-25 minutes, then drain and mash whilst still hot until smooth. Meanwhile, sauté finely diced onion and minced garlic in sofrito, add the ground beef and cook until browned, then stir in tomato sauce, olives, raisins, cumin, oregano, salt and pepper and simmer for 10 minutes until the filling is rich and well-combined. Once the plantain and yautia mixture has cooled slightly, wet your hands and shape approximately 60ml of the mixture into an oval patty, place a spoonful of filling in the centre, fold over and seal into a torpedo shape. Heat the oil to 175 degrees Celsius and carefully fry the alcapurrias in batches until golden and crispy on all sides, approximately 3-4 minutes per batch. Drain on kitchen paper and serve immediately whilst still warm.