Papa Rellena

Method

Boil the potatoes in salted water until tender, then peel and mash with egg yolk and salt whilst still warm until creamy. Meanwhile, heat oil in a large pan, sauté onion and garlic until softened, add cumin, then brown the ground beef, breaking it up as it cooks. Stir in chopped hard-boiled eggs, olives and raisins, season to taste, and cool slightly. Dust your hands with flour and mould the mashed potato into 8 thick patties about 10 centimetres across. Place a spoonful of the meat filling in the centre of each patty, then carefully seal and mould into an oval or round shape. Heat oil in a deep frying pan to 180 degrees Celsius and fry the papa rellena in batches until golden brown on all sides, about 4-5 minutes total, turning carefully. Drain on kitchen paper and serve hot, traditionally accompanied by a spicy aji verde sauce and fresh salad.