Ingredients:

  • 2 lbs Russet potatoes, peeled and cubed
  • 1 large egg, beaten (for dough)
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.5 cup all-purpose flour
  • 0.5 lb lean ground beef (85/15)
  • 0.5 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 0.25 cup bell pepper, finely diced
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 2 tbsp tomato sauce
  • 1 tbsp Spanish olives with pimentos, chopped
  • 1 cup Panko breadcrumbs
  • 2 eggs, beaten (for breading)
  • 1 tbsp water
  • 1 tbsp avocado oil spray

Instructions:

  1. Prepare the Picadillo: Brown the ground beef in a skillet over medium heat until cooked through. Drain excess fat (approx. 25% reduction in rendered fat). Add onion, peppers, and garlic, sautéing until translucent. Stir in tomato sauce, cumin, oregano, and olives. Simmer for 7 minutes until thick and dry. Cool completely.
  2. Prepare the Potato Dough: Boil potato cubes in salted water for 15 minutes until tender. Drain and let steam-dry in a colander for 2 minutes. Pass through a potato ricer into a bowl. Fold in 1 egg, salt, white pepper, and flour until a cohesive dough forms.
  3. Assembly: Scoop about 3 tablespoons of potato dough and flatten into a disc in your palm. Place 1 tablespoon of cooled beef filling in the center. Gently fold the potato over the filling and roll into a smooth ball.
  4. Breading: Prepare two shallow bowls, one with the egg wash (2 eggs beaten with water) and one with Panko breadcrumbs. Dip each potato ball into the egg wash, then coat thoroughly with Panko.
  5. Air Frying: Preheat air fryer to 380°F (195°C). Lightly spray the basket and the potato balls with avocado oil. Air fry for 12–15 minutes, turning halfway through, until the exterior is deep golden brown and crispy.