Peruvian Stuffed Potato

Step 1

Boil the 4 potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly.

Step 2

While potatoes cook, heat 1 tbsp of the oil in a skillet over medium heat. Add the 1 chopped onion and cook until soft, about 5 minutes.

Step 3

Add the 1 lb ground beef, 2 tbsp tomato paste, and 1 tsp cumin. Cook, breaking up the meat, until browned and no longer pink, about 8 minutes. Season with salt and pepper.

Step 4

Mash the potatoes until smooth. Let cool enough to handle, then mix in 1 beaten egg and a pinch of salt.

Step 5

Take a handful of potato mixture, flatten into a disc, place a spoonful of beef filling in the center, and shape into an oval ball. Repeat with remaining mixture and filling.

Step 6

Dip each ball in the remaining beaten egg, then roll in the 1 cup breadcrumbs to coat evenly.

Step 7

Heat the remaining oil in a deep pot to 350°F. Fry the stuffed potatoes in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and serve hot.