The Pastor's Kitchen: Cuban Potato Balls

with Lydia Madzokere

CUBAN POTATO BALLS 🥔🧆

INGREDIENTS 

1 tablespoon warm milk 

4 large potatoes peeled and cubed 

½ teaspoon salt 

1 tablespoon water 

2 eggs 

1 cup dry breadcrumbs 

1 tablespoon oil 

¼ cup cake flour 

500 g minced meat

2 garlic cloves peeled and chopped 

3 chillies chopped (optional)

1 onion finely chopped 

1 cup green pepper chopped finely 

½ teaspoon salt 

1 cup red peppers chopped finely 

1 teaspoon freshly ground black pepper 1 teaspoon cumin 

1 teaspoon paprika 

1 teaspoon dried oregano 

1 lime juiced 

1 tablespoon worcester sauce 

oil for frying 

INSTRUCTIONS

Boil the potatoes and mash them with the salt and 1 tablespoon of warm milk and let it cool. 

To make the filling place one tablespoon of oil and add the minced meat in a pot.

With a wooden spatula or spoon, stir in the meat and break it up as it cooks and let cook until it gets browned.

Add in chopped onions, chillies and garlic, mixing well together and cook until onions have become translucent.

Add red and green peppers and stir the mixture well.

Add in the worcester sauce, paprika, salt, pepper, oregano, lime juice and cumin and mix everything well together.

Keep aside and leave to cool.

Use an ice cream scoop and scoop out the cooled mashed potatoes and flatten the ball out in your palm.

Make a well in the center and place in a small scoop the cooled mince mixture. 

Gently close the edges and seal and smooth into a round ball.

 

Repeat with the rest of the potato and meat mixture and place them on a plate. 

In a shallow dish mix the flour and bread crumbs. 

In another bowl, whish the eggs with a tablespoon of water. 

Dip each potato ball in the egg and then in the breadcrumb flour mixture. 

Repeat with the rest of the balls and place in the fridge for 2 to 4 hours. 

You can also freeze them at this point and get them out when ready to fry. 

Meanwhile heat a pot with oil to fry the potato balls.

Gently drop the potato balls into the hot oil and fry until golden brown on all sides.

 

Drain on paper towels and serve hot with a cheese sauce if desired.

Lydia Madzokere is an educationist based in Gweru.