Papa rellena (Potato stuffed with beef)

Potato mash

• 3.3 pounds potatoes, use starchy potatoes like Russet
• Salt
• 1 egg white
• 1/4 C flour

Beef filling

• 2 T oil
• 1 red onion, diced
• 1 clove garlic, minced
• 3/4 pound ground beef
• 1 T Aji panca, or any hot sauce
• 1/4 C tomato puree
• 1/4 C kalamata olives, chopped
• 1/4 C raisins, chopped
• 2 boiled eggs, chopped
• 2 T chopped coriander
• Pinch of sugar
• Salt
• Pepper

For the salsa criolla

• 2 red onions, chopped
• 2 chili pepper, chopped
• 4 T chopped coriander
• Juice of 1/2 lime
• 1 T olive oil
• Salt and pepper to taste

Extras

• 1 1/2 C flour
• 1 1/2 C panko
• 3 eggs, beaten
• 2 C oil for pan frying

Boil the potatoes until tender.  Peel, then mash.  Add salt to taste.  Cool a little, then add the egg white and flour.  Knead the dough with your hands making sure there are no lumps.  Cover and start making the filling.  

Place the olive oil in a large pan over medium heat.  Add the onion and minced beef.  Cook until the beef starts to brown.  Add garlic and hot sauce, cook for 1 minutes.  Add the tomato puree, olives, raisins, salt, pepper and sugar. Cook for about 5 minutes while stirring, or until the beef is cooked through.  Turn off heat and coriander.  Add chopped boiled eggs.

Take about 1 C of the potato dough and flatten with hands, add about 2 to 3 T of the beef filling in the middle and shape into a sort of football.  Make sure the filling is not sticking out.  

Take the stuffed potatoes, coat each potato in the egg, then flour, then egg again, and finally in the panko.    Fry the potatoes in batches in the oil.  The filling is already cooked, so you just have to pan fry them until they are evenly golden.  

To make the salsa criolla, just mix all the ingredients in a bowl.