Papas rellenas – stuffed potato croquettes with salad

Ingredients for 4 portions

• 1.2 kgPotato, floury
• 2Eggs, for the filling
• to tasteSalt
• 1 tbspRapeseed oil, for the filling
• 1Yellow onion, finely chopped
• ½Bell pepper, finely chopped
• 400 gBeef mince
• 3 mlCumin
• 1 tspPaprika
• 3 mlChili flakes
• to tasteBlack pepper
• 12Green olives, pitted, chopped
• 60 gPlain flour
• 2Eggs, for coating
• 5 tbspRapeseed oil, for frying

On the side

• 1Lettuce
• 3Tomatoes, in wedges
• 2 tbspRapeseed oil, for the salad
• 1 tbspVinegar

Method

1. Peel the potatoes and cut them into chunks. Put them in a pan of cold salted water, add the eggs for the filling and bring to the boil.
2. Boil the potatoes until very tender, about 20 minutes. Lift out the eggs after 10 minutes and put them in cold water.
3. Meanwhile, make the filling: heat the oil in a frying pan and soften the onion and pepper for 5 minutes. Add the mince and fry for about 8 minutes, breaking it up, until browned. Season with the cumin, paprika, chilli flakes, salt and pepper and leave to cool.
4. Drain the potatoes well and mash them to a smooth, firm mash, without milk or butter. Season with salt and spread the mash out on a tray.
5. Leave the mash to cool for about 15 minutes, until you can shape it with your hands.
6. Peel and chop the hard-boiled eggs and mix them into the mince along with the olives.
7. Wash and dry the lettuce and tear it into pieces. Cut the tomatoes into wedges.
8. With damp hands, take a piece of mash the size of a satsuma and flatten it in your palm. Put a heaped spoonful of filling in the middle, close the mash around it and shape into an oval. You'll get about 12.
9. Beat the eggs for coating. Roll the croquettes first in flour, then in the egg.
10. Heat plenty of oil, about 2 cm deep, in a deep frying pan to 180 °C. Fry the croquettes in batches for 2–3 minutes per side until golden, then drain on kitchen paper.
11. Dress the salad with the oil, vinegar and salt and serve with the hot croquettes.

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