Stuffed Potato Croquettes with Ground Meat and Olives

Directions

1. 1

   Make the filling: heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and translucent. Add ground meat and cook, stirring, until browned throughout. Stir in chopped olives and parsley, season with salt. Remove from heat and let cool completely.

2. 2

   Hard-boil the eggs for 10 minutes, peel, and roughly chop. Set aside in a small bowl.

3. 3

   Boil the potatoes whole in their skins in salted water until fork-tender, about 25 minutes. Drain, peel while still warm, and pass through a potato ricer or mash until completely smooth.

4. 4

   Season the mash with salt, then mix in 8 tablespoons of flour. Knead by hand until a uniform dough forms. If still sticky, add flour one tablespoon at a time until the dough holds its shape without sticking to your hands.

5. 5

   Lightly flour your hands and a work surface. Scoop a heaping tablespoon of potato dough, flatten it in your palm into a small disc or cup shape.

6. 6

   Place a small spoonful of meat filling and a few pieces of chopped egg in the center. Carefully fold the edges up and around the filling, sealing them firmly to form a smooth oval croquette. Dust lightly with flour to help it hold its shape. Repeat with remaining dough and filling.

7. 7

   Heat a generous amount of neutral oil in a deep pan or fryer to 180 °C (350 °F). Fry croquettes in small batches for 3–4 minutes per side until deep golden brown. Turn gently to avoid breaking them open.

8. 8

   Drain on paper towels and serve hot with tomato sauce or herb sour cream on the side.