INGREDIENTS
1 tz. oil
1/2 tz. chopped onion
1 tbsp chopped garlic
1/2 kg. ground beef
2 tbsp chopped parsley
4 tbsp chopped black raisins
1/4 tz. chopped black olives
2 chopped parboiled eggs
3/4 kg. white potato parboiled
2 tbsp flour
6 tzs. cooked rice
2 tzs. Creole sauce
salt, pepper and cumin
PREPARATION
Heat two tablespoons of oil in a skillet over medium heat, and brown the onion and garlic for three minutes. Season with salt, pepper and cumin. Add the ground beef and cook for eight more minutes. Add the parsley, raisins, olives and eggs, and mix. Remove from heat and let stand. Peel and press the potatoes still hot. Season with salt and mix in a bowl with the flour. Let cool. Divide the potato dough into six portions and flatten them with your hands. Place two tablespoons of filling in the center and close the potatoes, giving them an oval shape. Heat the remaining oil over medium heat and brown the stuffed potatoes on each side. Serve immediately with rice and creole sauce.!
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