Book of Days Tales

On this date in 1821 general José de San Martín declared that Peru was independent of Spanish control, and since that time the date has been celebrated as Fiestas Patrias peruanas, Peruvian Independence Day. It is one of the most important holidays in Peru honored with parades, fireworks, dancing, and, of course, mountains of food.  Ceviche, raw fish marinated in lime juice, is popular at lunch time. For today’s menu I have chosen a popular dinner dish, papas rellenas, mashed potatoes around a meat filling that are breaded and deep fried.

I am going to assume that you know how to make mashed potatoes and go from there.  Make mashed potatoes out of 4 large potatoes and divide it into 12 portions.  Then follow this recipe:

Ingredients

1 green bell pepper, chopped

½ cup chopped onion

3 cloves garlic, minced

1 lb ground beef

4 teaspoons tomato paste

1 tablespoon distilled white vinegar

2 teaspoons ground cumin

4 large eggs

2 cups dry bread crumbs

1 cup all-purpose flour

salt and pepper

1 quart vegetable oil for frying

Instructions

Heat a skillet over medium heat, add a splash of vegetable oil, and cook the green pepper, onion, and garlic until onion has softened and turned translucent, about 10 minutes.  Increase heat to medium-high and stir in ground beef. Brown the beef  and stir in the tomato paste, vinegar, cumin, and salt, and pepper to taste.  Stir until the tomato paste has dissolved and the whole mixture is well integrated. Transfer the beef mixture to a bowl and allow to cool to room temperature.

Line a baking sheet with plastic wrap or waxed paper; set aside. Beat the eggs in a mixing bowl; set aside. Pour the bread crumbs and flour into separate, shallow dishes; set aside.

Take one of the mashed potato portions and split it into two. Form each piece into a small bowl shape and fill each with beef mixture. Place the halves together, seal the edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.

Working one at a time, gently roll the potato balls in flour to coat. Dip then into beaten egg, and then then roll them in bread crumbs. Using the dry hand, wet hand method prevents making a gooey mess. Place the breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.

Heat the oil in a deep fryer or large saucepan to 350° F (175° C).

Fry the potato balls in hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a wire rack and serve hot.