Papas Rellenas (Stuffed Potato Cakes) Recipe

• 8 potatoes (1½ kgs / 3 lb)
• 1 egg

• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 400 grams / 14 oz beef mince / ground beef
• ½ cup of tomato puree
• 1 fresh chili or Tabasco sauce to taste
• 2 teaspoons of ground cumin
• salt and black pepper to taste
• 1 cup flour
• 12 black olives
• oil for frying

Peel and quarter the potatoes, place them in a large saucepan of cold salted water. Bring to the boil and cook the potatoes for 15 to 20 minutes or until they're tender. Drain thoroughly and mash with a fork, or mashing tool. Beat the egg and mix th rough the hot potato, season with salt and pepper and put aside to cool.

Finely chop the onion, crush the garlic cloves and finely slice the chili, discarding the seeds. Remove the stones from the black olives. In a heated medium skillet or frypan, sauté the onions in the olive oil, add the garlic and chilies and cook until soft for about about 6 minutes. Add the beef and cook an additional 7 minutes or until the beef is browned and completely cooked through. Add the tomato puree and cook for around 8 minutes or until thick. Season with cumin, salt and pepper to taste.

With clean hands, divide the mashed potatoes into approximately 12 balls, each about the size of a large lemon. With a spoon, scoop out a hole in the center. Place a tablespoon of meat mixture in the center together with one black olive. Fold the top of the potato ball over to completely close it up, pinching to seal. Roll the stuffed potato cakes in flour, covering them lightly on all sides and refrigerate for about 20 minutes. Fill a deep, heavy bottomed saucepan to a depth of 6 to 8cm (2 to 3 in) with oil. Heat the oil, testing the temperature by dropping a tiny amount of potato into the oil. If the potato floats to the top and sizzles straight away withoutbrowning, the oil is at the correct temperature. Fry the potato cakes until golden brown. Serve with salsa if desired.

(Serves 4 to 6)