Cuban Potato Croquettes With Beef Picadillo Papas Rellenas De P

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These are great cocktail bites or appetizers.

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Steps

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First prepare the picadillo.

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In a large bowl using your hands mix beef , onion , bell pepper , garlic , olives , raisins , capers , tomato paste , oregano , cumin , allspice and some pepper.

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Cover with plastic and leave at room temperature for 1 / 2 hour for the flavours to mix.

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In a large skillet , heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt.

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Cook , while breaking up the meat frequently.

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If the meat starts to brown lower the heat , and continue to cook until most of the liquid has evaporated , about 30 minutes.

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The picadillo should be juicy , but not soupy.

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Boil the potatoes until very tender.

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Drain and let cool slightly.

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As soon as they are cool enough to handle , peel them and rice them into a large bowl.

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Cool completely.

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Add the egg , flour and parsley and mix well.

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Season with salt and pepper.

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Put the mixture on a slightly floured board and knead until smooth dough.

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Divide into 12 even portions.

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Shape each portion into .

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Ingredients

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potatoes, egg, all-purpose flour, flat leaf parsley, dried breadcrumbs, fresh ground black pepper, coarse salt, vegetable oil, ground beef, onion, green bell pepper, garlic clove, pimento stuffed olive, raisins, capers, tomato paste, mexican oregano, ground cumin, ground allspice, olive oil, sherry wine vinegar