Ingredients

• 1/2 cup olive oil

• 1 cup chopped Spanish onion

• 3-4 cloves garlic, chopped

• 2 tsp toasted ground cumin

• 2 tsp dry oregano

• 2 tsp smoked paprika

• 1 bay leaf

• 1 lb ground beef (85 percent lean to 15 percent fat)

• 1/4 cup tomato paste

• 2 packages instant mashed potatoes (butter herb/regular)

• few cups crushed cornflakes/panko bread crumbs

• 6 eggs

• 1/4 cup milk

• vegetable oil for frying

• salt/pepper to taste

 

Directions

• add the olive oil to skillet

• add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf until onions are translucent

• add the beef and tomato paste; season with salt/pepper

• cover and turn heat down to simmer

• cook for 20-25 minutes, stirring occasionally (eventually turns into a chili type consistency)

• transfer to a baking sheet and spread the mixture out to cool quickly (*you can put it in the fridge for 20 minutes. You do not want it to chill completely; only cool.)

• make mashed potatoes according to package instructions; spread on baking sheet and cool (*you can also put in fridge for 20 minutes)

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Assembly and Frying

• take a ball of mashed potatoes and flatten with your palms while at the same time maintaining a cup shape in one hand

• with an ice cream scoop/spoon, fill the potato with the meat filling

• close and seal meat with both hands; this should form a ball of potato filled with meat

• repeat process until you have made desired amount

• beat eggs and milk together in separate bowl; pour crushed cornflakes/panko in a second separate bowl

• dredge potato ball in egg wash, then roll ball in crumb mixture; cover completely

• fill a deep pot about halfway with oil and heat to about 350 degrees F

• place the potato balls gently in the oil and fry in batches until golden brown (*note: if the oil only comes up halfway around the ball, you can turn them over and brown the other side)

• drain on paper towels and serve with Salsa Ranchera or short cut with side of red enchilada sauce
   

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