Thursday, February 2, 2012

Filled Potato Balls (Patatas rellenas)

This is a dish that my kids love. It is made with mashed potatoes, filled with a tuna mixture, breaded in a beer batter, and deep fried.


6  medium yukon gold potatoes
1 garlic head
1 quart water
1/4 to 1/2 cup cream

For the filling:

1 small can albacore tuna
1 dozen black olives
1/2 roasted red pepper
1 boiled egg

For the batter:

2 whisked eggs
4 tablespoons flour
1/2 glass beer

Red Sauce:

1 roasted red pepper if done at home or 1/2 jar roasted red peppers
2 anchovy fillets
1 hard boiled egg
1 cup homemade or 1 small can tomato sauce
1 tablespoon mustard
1 tablespoon ketchup
1 teaspoon sriracha sauce

Put all the sauce ingredients in a blender and purée.

In a pan with a quart of water put the potatoes, the garlic head and salt. Boil them until tender. Strain the water and mash the potatoes and garlic with cream (add the cream little by little). Let the mashed potatoes cool.

In a sauce pan put a drizzle of olive oil and cook the onion until translucent. Add the tuna, red pepper, egg, olives, and tomato sauce and  stir to make a filling. Ones it is done let the filling cool. Then take spoonfuls of mashed potato, make a hole in the middle of each to fill with the mixture and then close. Dust  the  potato balls with flour and then dip them in the batter. Fry on high heat and when done remove from the pan and let them rest on a paper towel.

Serve on a plate with the red sauce.

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