recipe uses instant mashed potatoes
Bring water to a boil and remove from heat. Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted. Add potato flakes. The mixture should be pretty thick and dry (should stick to spoon), if not let it cook uncovered for a bit longer. Cool slightly then add a sligthly beaten egg and mix well. Let the potatoes sit to cool down.
This is the method of assembly . . .
You can evenly divide the potatoes first by half, then each half in half, etc, until you achieve the size ball you like. Oil your hands and pick up one ball at a time, rolling it into shape first, then make an indentation for the stuffing. Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed. Roll the stuffed balls in corn starch - this will help keep the mixture together during frying. Now you can refrigerate until ready to fry.
Fry over medium-high heat until golden. Serve as appetizers, as a side dish, or for lunch with a salad.
Here is a different method How to assemble with step by step photos click here.
Hints . . .
Yes, sometimes the rellenos will begin to come apart in the oil, just push it together with a large spoon. This happens when the potato is not dry enough - too much liquid was added. Make the potatoes pretty dry.
To use fresh potatoes. Peel, boil, and cube 1½ lbs. potatoes in salted water for 20 minutes. Drain and mash, and add the rest of the ingredients - go easy with the milk and only use what you need.
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