Ingredients
2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges1 pound lean ground beef (90% lean)1 small green pepper, finely chopped1 small onion, finely chopped1/2 cup tomato sauce1/2 cup sliced green olives with pimientos1/2 cup raisins1-1/4 teaspoons salt, divided1-1/4 teaspoons pepper, divided1/2 teaspoon paprika1 teaspoon garlic powder2 eggs, lightly beaten1 cup seasoned bread crumbsOil for deep-fat frying
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.
Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.
Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.
