Papas Rellenas Cubanas

Step by stepInstructions

1. Boil the potatoes in salted water until very tender, about 20 minutes, then drain well.
2. Mash the potatoes with the butter, milk, salt and pepper until smooth, and let them cool until easy to handle.
3. With lightly oiled hands, take about ⅓ cup (80 ml) of potato, flatten it in your palm, and make a small well in the center.
4. Fill the well with a heaping teaspoon of picadillo, and shape the potato around it into a smooth oval, sealing the filling completely.
5. Dust each ball lightly with flour, dip in the beaten eggs, and roll in the breadcrumbs.
6. Heat 2 inches (5 cm) of oil to 350°F (175°C) and fry the papas rellenas in batches for 3 to 4 minutes, turning, until deep golden.
7. Drain on paper towels and serve hot, with lime wedges and a little ketchup or garlic mojo.