Peruvian Stuffed Potato

Crispy golden potato balls with a savory beef filling, a beloved Peruvian street food that's surprisingly easy to make at home.

Comfort FoodPeruvianBeefCrispySoftDinnerStuffedMain Course

Ingredients

1
Boil the 4 potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly.
2
While potatoes cook, heat 1 tbsp of the oil in a skillet over medium heat. Add the 1 chopped onion and cook until soft, about 5 minutes.
3
Add the 1 lb ground beef, 2 tbsp tomato paste, and 1 tsp cumin. Cook, breaking up the meat, until browned and no longer pink, about 8 minutes. Season with salt and pepper.
4
Mash the potatoes until smooth. Let cool enough to handle, then mix in 1 beaten egg and a pinch of salt.
5
Take a handful of potato mixture, flatten into a disc, place a spoonful of beef filling in the center, and shape into an oval ball. Repeat with remaining mixture and filling.
6
Dip each ball in the remaining beaten egg, then roll in the 1 cup breadcrumbs to coat evenly.
7
Heat the remaining oil in a deep pot to 350°F. Fry the stuffed potatoes in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and serve hot.

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