Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds of white potatoes (Peeled washed and cut up into quarters.)
- 1/2 stick of salted butter.
- Salt and pepper to taste.
- 2 eggs beaten.
- 1 tablespoon of cornstarch.
- 11/2 cups of meat filling (the recipe for the meat filling can be found in the appetizers page.)
Directions
Place potatoes in a pot with a teaspoon of salt and cold water make sure that the pot is large enough so that the water will cover the potatoes.
Bring to a high boil and then reduce heat to a simmer. Allow to cook until the potatoes can be pierced with a fork easily.
Drain all the water and mash potatoes.
Blend in butter, cornstarch and eggs.
Place mixture in a clean bowl, and cover with a clean towel allow to rest and come to room temperature.
Dust your hands with a little cornstarch.
Place a kitchen spoon of the potato mixture on the palm of your hand.
Make a pocket in the center of the mixture and put a tablespoon of the meat mixture into the pocket.
Fold the mixture over and then shape it into a ball, making sure that the meat filling is completely covered.
Remember to keep your hands dusted with the cornstarch this will keep the potato mixture from sticking all over your hands.
Continue making the balls and set aside, it would be a good idea to place them in the refrigerator so that they wont get soft and mushy.
Place enough oil or shorting in a deep fryer to cover the balls for deep-frying.
Bring the deep fryer up to heat and place balls one at a time. Make sure not to crowd the fryer, you need enough room to be able turn the balls so that that they will not break while frying.
Fry until golden brown, remove and allow to drain on a paper towel.
Serve while still hot.
Category:Puerto Rican Recipes
Category:Puerto Rican Appetizers