Peruvian Stuffed Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 1 egg (s)
- 1 large onion (s)
- garlic
- 250 g minced meat (beef)
- salt and pepper
- Olives, black, to taste
- 1 tablespoon raisins
- 3 egg (s), hard-boiled
- Flour
- Oil, for baking
- cumin
Print Recipe
Pin Recipe Instructions
- Cook 1 kg potatoes (floury) and mash them while they are still hot. Add 1 egg and mix well, possibly add a little flour. The mass must be quite firm.
- Filling: Finely chop 1 large onion, fry in oil and fry garlic to taste (1 tablespoon according to the recipe). Fry 250 g minced beef until well done. Season with salt, pepper and cumin. Cut 3 hard-boiled eggs into small pieces, chop black olives, mix in with 1 tablespoon of raisins.
- Shape a handful of potato mixture flat, pour the filling on top and close. (I usually take some foil, then the whole thing doesn`t stick so terribly). Turn in a little flour and fry in hot oil.
- There is usually an onion sauce: Chop the onions (purple), chop the lemon juice, salt, pepper, chilli (I usually use an orange chilli pepper), or add a spoonful of sambal oelek and let it steep for at least half an hour. Then add the finely chopped parsley and oil.
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