Papa Rellena Cubana (Cuban Stuffed Potato Balls)

Boil the potatoes in the water with the 1 tbsp salt for about 20 minutes, until a knife slides in easily. Drain well, then mash until smooth with 1 teaspoon of the remaining salt and the egg yolk, and let the mash cool completely before shaping.

• 1.2 kg potatoes
• 2.5 L water
• 1 tbsp salt for boiling
• 1 tsp salt
• 1 egg yolk

✅ Done when: potatoes are fork-tender and the mash is smooth and fully cooled

Heat the olive oil over medium heat and cook the onion, green pepper and garlic for about 5 minutes, stirring, until soft. Add the beef and cook over medium-high heat for about 8 minutes, breaking it up, until browned with no pink left (71°C/160°F internal). Stir in the tomato sauce, cumin, olives, raisins and the rest of the salt, then cook over medium heat for 5-7 minutes, stirring now and then, until dry and holding together; let cool.

• 1 tbsp olive oil
• ½ onion
• ½ green pepper
• 2 garlic cloves
• 300 g minced beef
• 3 tbsp tomato sauce
• ½ tsp ground cumin
• 8 green olives
• 1 tbsp raisins
• ½ tsp salt

✅ Done when: mixture looks dry, clumps together, and beef shows no pink