POTATOES STUFFED WITH CORNED BEEF

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Ingredients

CORNED BEEF MIXTURE

  • 1 can 10 oz. corned beef
  • 2 tbsp. olive oil
  • ¼ cup stir fry
  • ¼ cup tomato sauce
  • ¼ cup each onion (green and red bell pepper minced)
  • ¼ cup chopped fresh cilantro

FLOUR MIX

  • 1 raw egg
  • ¼ cup of wheat flour
  • 1 tbsp. oil with achiote
  • ¼ cup fresh milk
  • Salt to taste
  • 4 cups oil for frying

Instructions 

  • Peel the corduroy, remove the center of the corduroy. Cook in salted water to taste for 10-15. Drain and mash the corduroy. Leave apart.
  • Prepare the corned beef: In a frying pan add the olive oil, sauce, onion, peppers and sauté for 2-3 minutes. Add the corned beef, tomato sauce and cilantro and cook for 2-3 minutes. Set aside until cool.
  • Prepare the flour mixture: In a container add the egg, wheat flour, oil with achiote, milk and salt to taste. Mix until combined and set aside.
  • Prepare the fillings: Divide the mashed corduroy into 10-12 portions. With each portion of mashed potato, form a ball between the palms of your hands. Flatten and place a tablespoon of the filling in the center of the dough and close the potato dough forming a ball, covering the entire filling with the mashed potatoes. Repeat the procedure with each portion until finished. Leave apart.
  • In a deep skillet pour oil for frying and heat to 350 degrees.
  • Pass the corduroy fillings through wheat flour. Then dip each potato filling in the flour mixture, drain and fry until golden brown.
  • Place on absorbent paper.
  • Serve immediately and accompany with your favorite sauce.
  • NOTE: You can substitute the vegetables and use 1/3 cup sofrito.
Course: Fritters

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