4 Serves
84 Mins
Boil the potatoes in a large pot until tender, then drain and mash them thoroughly using a potato masher.
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IndianVitamin E
0 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
157 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
1513 mg / 4,700 mgSodium
2699 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In a frying pan, cook the beef picadillo filling until browned and fragrant, then set aside to cool.
Shape the cooled mashed potatoes into balls, create a hollow center, and stuff them with the prepared filling.
Dust the stuffed potato balls with flour, dip them in beaten eggs, and coat with breadcrumbs.
Heat vegetable oil in a deep-frying pot and fry the croquettes until golden brown, seasoning with salt and pepper before serving.
34
g19
g30
g
Guatemalan
Peruvian