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1
In a skillet set over moderately high heat, cook the meat in 1 tablespoon of oil, breaking it up, until browned.
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2
Add 1 teaspoon of salt and the harissa.
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3
Reduce the heat and stir for 5 minutes.
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4
Let cool.
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5
In a deep pot, cover the potatoes with water, add 1 tablespoon of salt and cook over moderate heat until you can easily insert the tip of a knife into the potatoes.
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6
Drain well and return the potatoes to the pot.
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7
Cook over low heat, stirring, to dry out the potatoes as much as possible, 4 to 5 minutes; dont let them brown.
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8
Remove from the heat and mash the using a potato masher.
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9
Mix in 1 1/2 tablespoons of harissa and season with salt, mixing gently.
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10
Do not let the mash cool.
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11
In another small bowl, crack 2 eggs and mix with a fork.
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12
Add 1 tablespoon of the mashed potato and mix well; repeat this 3 times to gradually warm the egg.
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13
Stir this mixture into the remaining mashed potatoes until fully incorporated and uniformly bright red.
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14
Oil your hands.
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15
Spread about 2 1/2 tablespoons of the mashed potato onto your palm in a 3-inch round about 1/2 inch thick.
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16
Place 1 teaspoon of the meat in the center and cover the meat completely with mashed potato.
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17
Shape it into a slightly flattened round.
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18
Repeat to form the remaining popletas.
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19
In a large skillet, heat 1 1/2 inches of canola oil until hot but not smoking.
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20
Meanwhile, roll all of the popletas in flour, shaking off the excess.
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21
Break 2 eggs in a shallow bowl and mix well.
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22
Dip each popleta in the egg and carefully add it to the hot oil.
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23
When the popletas have browned, which should be very quickly, turn them around to brown the other side.
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24
Drain on a paper towel-lined plate.
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25
Repeat with the remaining popletas and serve warm.
