-750 g (24 oz) potatoes, peeled
- 250 g (8 oz) minced beef
- 125 ml (4 fl oz) beef stock
- 40 g (1½ oz) onion, finely chopped
- 40 g (1½ oz) raisins
- 1 egg
- 1 jalapeño pepper, finely chopped
- 1 garlic clove, crushed
- 1 tbsp vegetable oil
- ½ tsp cumin powder
- ¼ tsp paprika
- Salt
- Black pepper
- Flour for dredging
Directions:
1 - Put the raisins in a bowl and pour on about ½ cup of boiling water. Leave to stand for 10 minutes, then drain.
2 - Place the potatoes in a large pan of water and bring to the boil. Cook for about 10 minutes until the potatoes are tender, then drain.
3 - Mash the potatoes really well then leave to go cold.
4 - Heat the oil in a pan over a medium heat.
5 - Add the onion, garlic and pepper and cook gently until soft.
6 - Add the cumin and paprika. Continue to cook for 1 minute.
7 - Add the minced beef and cook until the beef has browned.
8 - Add the drained raisins and the beef stock. Mix then simmer for 10 to 15 minutes until most of the liquid has gone.
9 - Season with salt and pepper, remove from the heat and allowed to cool.
10- Once the potatoes have gone cold add the egg and mix well.
11- Season with salt and pepper.
12- To make the pappa rellena, take a piece of potato slightly larger than a golf ball.
13- Make a well in the centre and fill with 2 tbsp of the meat filling.
14- Draw the potato up around the filling and make into a slight oblong shape so that it looks like a peeled potato.
15- Roll the "potatoes" in plain flour then deep-fry at 180° C/360° F for 8 to 10 minutes until they are a golden colour.
16- Remove from the oil and place on kitchen paper to drain. Keep warm until.
17- Serve with a simple leaf salad and a dressing made from olive oil and lime juice.