-
1
In a large pot, add potatoes and salted water. Bring to a boil and allow to simmer until potatoes are cooked, time will depend on size of potatoes. Check after 15 minutes.
-
2
When cooked, drain potatoes and place in a mixer. Mix potatoes until they become mashed. Add egg and continue mixing until potatoes reach a dough-like consistency. Set aside.
-
3
Add 3 tablespoons of oil to a pan on medium-high heat. Add onions and fry until slightly browned, add garlic and cook until fragrant. Add ground beef and tomato; cook until beef looses its pink colour.
-
4
When beef is cooked, add parsley, cilantro, hardboiled eggs and raisins. Season with salt, pepper and paprika. Take off heat and allow to cool for 10 minutes.
-
5
Flour hands and take a portion (about 1/2 cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center.
-
6
Fold it and close by pressing ends, creating an oval shape. Flour stuffed potatoes and set them aside. Repeat this process with the rest of potato.
-
7
When finished, heat oil for deep frying over medium/medium-high. Oil is ready when a sprinkle of water spatters gently.
-
8
Add 2-3 filled potatoes, watching the heat carefully and fry until golden brown on all sides, turning as they cook. Fry in batches, allowing oil to re-heat each time.
-
9
Serve with rice. Sauce suggestions are Peruvian Huancaina sauce, ketchup or sour cream.
