You’ll have a ball making this recipe! And we’re not just saying that – it’s also the name of the dish. If there’s one thing you can’t deny, it’s that potatoes are delicious however you prepare them, and even more so if you add some meat and cheese! Enjoy this tasty snack with a glass of Sangre de Toro Special Selection.
Let’s get started! Wash the potatoes and put them in a pot to cook with plenty of salted water for about 25 minutes. Once cooked, drain and leave to rest.
Now it’s time for the filling: finely dice the onion and garlic and grate the fresh tomato.
Heat a little oil in a pan and add the garlic, onion, tomato, and a bit of salt. Let the ingredients poach for about 10 minutes over a low heat.
Add the mince, paprika, and tomate frito to the pan and let it cook slowly for 10-15 minutes. Then remove the pan from the heat and set aside.
Now go back to the potatoes. Remove the skins and mash them with a fork until you get a purée.
While mashing the potatoes, add salt, pepper, and grated cheese to taste.
Next comes the fun part: shaping the potato balls! Take a bit of the mashed potato and shape using your hands to form a patty around 1.5 to 2 cm (½” to ¾”) thick.
Put a spoonful of the filling into the centre of the patty, then close the potato patty around the filling, adding more purée if needed, to form a ball. Shape it carefully into a sphere and repeat this process with the rest of the puréed potato.
Beat the eggs and put the flour and breadcrumbs on separate plates.
Roll the balls in the flour first, followed by the egg and breadcrumbs.
Once you’ve breaded all the mashed potato balls, fry them in a frying pan with plenty of hot oil.
Turn the balls while they’re frying so they cook on all sides.
Let the mashed potato balls rest for a few minutes on kitchen paper and, lastly, serve them topped with patatas bravas sauce and mayonnaise. All that’s left to do now is toast with a glass of Sangre de Toro Special Selection. Delicious!
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