We’re just about finished with the appetizer section of the Columbia Restaurant Cookbook, and these mashed potato balls were quite delicious. Making them is quite a complicated process, so I don’t know how often we’ll have these, but at least it’s one recipe where the result is worth the effort.
Mashed Potato Balls
First you need to make some picadillo and some mashed potatoes. Combine the seasoned mashed potatoes with an egg and form them into balls, about 2″ in diameter. Take a ball, dent it, add some picadillo, and reform the ball around the meat mixture. Then roll in fine dry bread crumbs (panko) and fry until golden brown. Delicious!
I decided to serve it with more of the picadillo, over rice, and fried plantains. It was a delicious combination.