FationateFoodBelly • Easy Recipes

Ingredients:

• 1 bag Idahoan Buttery Homestyle Mashed Potatoes
• 1 cup water
• Cooking oil (for frying)
• 2 eggs (beaten)
• 2 cups panko breadcrumbs

For the Picadillo filling:

• 1 lb ground pork or beef
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped (optional, for heat)
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1½ tsp fine sea salt
• ½ tsp ground black pepper
• ½ tsp paprika
• 1 tsp ground cumin
• 1 tbsp tomato paste

Instructions

1. In a bowl, combine the Idahoan mashed potatoes with 1 cup of water. Mix well until fully rehydrated and soft. Set aside to cool.
2. Heat olive oil in a pan over medium heat. Add onions, bell pepper, jalapeño, and garlic. Sauté until softened.
   Add the ground pork or beef, and cook until browned. Stir in salt, pepper, paprika, cumin, and tomato paste. Cook for another 5–7 minutes until well combined and fragrant. Let the mixture cool slightly.
3. Scoop out a golf ball–sized portion of mashed potatoes and flatten it in your hand. Add a spoonful of picadillo to the center, then gently wrap and roll it back into a ball.
4. Dip each ball into beaten egg, then roll in panko breadcrumbs until fully coated. Heat oil in a deep pan to 370°F and fry the balls until golden and crispy, about 2–3 minutes.
5. Place on a paper towel, lined plate to drain. Enjoy warm!