Ingredients
Scale
- 8 russet potatoes.
- Salt to taste.
- 1 pound ground beef.
- 1 bunch scallions or green onions.
- 4 campari tomatoes.
- 1 teaspoon ground cumin.
- 1 teaspoon sazon seasoning.
- 2 tablespoons flour.
- ⅓ cup heavy cream.
- 2 eggs.
- ⅛ teaspoon salt.
- Panko breadcrumbs (optional).
- Fresh parsley for garnish (optional).
- Oil for frying.
Instructions
- Peel potatoes, cut into chunks. Boil in salted water until tender, about 15 minutes.
- Drain potatoes, mash while warm to remove moisture. Whisk and season with salt. Let cool.
- Cook diced tomatoes and scallions until soft. Add beef and seasonings, cook until meat browns.
- Take ⅓-½ cup potato, flatten to disc. Add 2 tablespoons filling, seal edges and form into ball.
- Mix cream, flour, eggs, and salt. Coat potato balls and roll in breadcrumbs if using.
- Deep fry in hot oil 8-10 minutes until golden. Cook in batches to avoid crowding.
Notes
Dry potatoes well to help them hold shape.
Let potatoes cool before forming balls.
Keep oil temperature steady while frying.
Nutrition
- Calories: 475
- Fat: 29 g
- Carbohydrates: 36 g
- Protein: 24 g