Stuffed Potato Balls (Rellenos de Papa)

Makes 12 potato balls

2 pounds potatoes, peeled and quartered
2 quarts (8 cups) water
1 1/2 tablespoons salt
2 ounces (4 tablespoons) butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 of recipe for Basic Meat Filling (recipe follows)
cornstarch (to coat balls)
lard or vegetable oil (for deep frying)

Place water, potatoes and salt in a pot. Cover and boil at moderate heat
for 30 minutes, or until potatoes are fork tender. Drain and immediately
mash or put through a potato ricer. Add butter, egg, salt and cornstarch
and mix well. Cool to room temperature. Divide mixture in 12 parts. Cover
palm of hand with the cornstarch and spread over hand one part of the
mixture. Spoon the center with part of the filling and bring mixture over
to cover filling. Coat lightly with cornstarch and proceed with remaining
mixture until 12 balls are ready. Deep fry in fat, heated to 375:F, until
golden brown. Remove and drain on absorbent paper.

Note: Potato balls can also be filled with shredded cheese.



Basic Meat Filling

1 ounce salt pork
2 ounces lean cured ham (washed and diced)
1 tablespoon lard or vegetable oil
1 green pepper, seeded and chopped
3 sweet chile peppers, seeded and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon whole dried oregano
1 teaspoon salt
1/4 teaspoon vinegar
1 pound lean ground beef or pork
6 olives, stuffed with pimientos
1 teaspoon capers
1/4 cup tomato sauce (see note)
2 tablespoons seeded raisins (optional)
6 dry prunes, pitted and chopped (optional)
2 hard-cooked eggs, chopped (optional)
2 cans pimientos, chopped(optional)

In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat
to low. Add lard or vegetable oil, green pepper, chile peppers, onion and
garlic and sauti for 10 minutes, stirring occasionally. Add oregano, salt,
vinegar and ground beef or pork and mix. Stir over high heat until meat
loses its red color. Turn heat to low. Add olive, capers, tomato sauce
and any optional ingredients of your choice. Mix, cover and cook 30
minutes for beef or 1 hour for pork.

Note: Amount of tomato sauce varies according to use given to filling.
(For
fritters and turnovers, it should be quite dry)

Personal Chef Mayra Jazmyn
http://www.jazzyscaribeanflavoor.biz/



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