Relleno de Papa Puertorriqueño

Step by stepInstructions

1. Boil the potatoes in salted water until very tender, then drain and mash with the butter, milk and salt until smooth. Cool completely.
2. Make the picadillo: cook the beef with the sofrito, tomato sauce, adobo and olives until dry, about 10 minutes; cool.
3. Scoop about 1/3 cup of the mashed potato, flatten it in your palm, and press 1 tablespoon of picadillo into the center. Wrap the potato around the filling and shape into a smooth oval or ball.
4. Coat each relleno in flour, then beaten egg, then breadcrumbs, pressing the crumbs on well.
5. Fry in 350°F (175°C) oil in batches until deep golden, 4 to 5 minutes, turning often. Drain on paper towels and serve hot.