Ingredients:
1 kg cooked white potato
300g cooked yellow cassava
500g beef (loin or huachalomo)
1 red onion, diced
1 yellow chili, diced
4 cloves of grated garlic
50g black raisins
100g chopped black olives
2 boiled eggs cut into 4
Vegetable oil required amount
Ground wheat flour, necessary amount
Chopped parsley leaves
MARAS SALT SPECIAL DRESSING TO TASTE
Accompaniment: Creole sauce
Preparation:
Press and knead the cooked potatoes and cassava, season with MARAS SALT SPECIAL DRESSING and let it rest.
Fry the finely chopped onion and garlic for 5 minutes, add the minced meat and fry for 15 minutes, add the chopped yellow chili, continue cooking for 5 more minutes and turn off the heat.
Add the cooking in a bowl, add the cut olives, black raisins, chopped boiled eggs, parsley, mix and set aside.
Fill the dough: coat your hands with oil, take a portion of potato, shape it into a ball and stretch it in the palm of your hand, add a portion of the filling and close, coat with wheat flour and set aside on a plate.
Fry the stuffed potatoes in plenty of oil over medium heat and brown all sides for approximately 5 minutes.
Serve and accompany with Creole sauce.
