This is a very popular Peruvian dish which can be easily made in any country. Traditionally it has a bit of Peruvian chili paste (Aji panca) but you can also use any hot sauce or skip it all together. I’m out of Peruvian chili paste at the moment so I just used Frank’s RedHot Original Cayenne Pepper sauce. I also coated them in panko, because I find that you don’t get a nice even color with just flour. Plus panko adds crunchiness, so I am all for it. This is one of my childhood favorites and my mom still makes it when I visit her.
This recipe makes about 7 stuffed potatoes.
For the potato mash:
1 ½ kilos of potatoes, use starchy potatoes like Russet (or how it is called here: kruimige)
1 egg white
¼ cup of all-purpose flour
For the beef filling:
2 tablespoons of olive oil
1 red onion, finely chopped
1 clove of garlic, minced
300grs of minced beef
1 tablespoon of Aji panca, or any hot sauce
¼ cup of tomato puree
50gr of pitted Kalamata olives, chopped
¼ cup of raisins, chopped
2 boiled eggs
2 tablespoons of chopped coriander
Pinch of sugar
For the salsa criolla:
2 red onions, chopped
2 bird’s eye chili, chopped
4 tablespoons of chopped coriander
Juice of ½ lime
1 tablespoon of olive oil
Salt to taste
Pepper to taste
1 1/2 cups of flour
1 ½ cups of panko
3 eggs, beaten
2 cups of vegetable oil for pan-frying
Boil the potatoes until tender. Then carefully peel them while they are still hot and mash them. Add salt to taste. Let it cool down a bit until you can handle touching the mash. Add the egg white and flour. Knead the dough with your hands making sure there are no lumps. Then cover it and start making the filling.
Place the olive oil in a large pan over medium heat. Add the onion and minced beef. Cook until the beef starts to get brown. Then add the garlic and hot sauce, cook for 1 minute. Add the tomato puree, olives, raisins, salt, pepper and sugar. Cook for about 5 minutes while stirring, or until the beef is cooked through. Then turn off the heat and add the coriander.
Place the eggs in a saucepan, add boiling water and let them cook for 8 minutes. Peel off the shells and chop them. Add them to the meat mixture and mix well.
Take about 1 cup of the potato dough and flatten it with your hands, add about 2 to 3 tablespoons of the beef filling in the middle and them shape it into a sort of football. Make sure the filling is not sticking out. Repeat for all.
Once all the stuffed potatoes are done, have the coating ready. Coat each potato in the egg, then flour, then egg again and finally in the panko. Set it aside and repeat for the rest.
To make the salsa criolla, just mix all of the ingredients in a bowl.
Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the potatoes in batches. I like to do only 2 at a time because they get golden quite fast. And you need to be careful when flipping them so they don’t break. Since the are already cooked, you just have to pan-fry them till they are evenly golden. Place them on a plate lined with paper towels.
Serve them right away with the salsa criolla.