Ingredients:

  • 2.5 lbs Russet potatoes, peeled and cubed
  • 1 tbsp Salt for boiling water
  • 1 large Egg, beaten
  • 0.5 cup Cornstarch
  • 0.5 tsp Garlic powder
  • 1 lb Lean ground beef (90/10)
  • 0.5 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 0.25 cup Spanish Manzanilla olives, chopped
  • 1 tsp Cumin
  • 1 tsp Dried oregano
  • 1 cup Panko breadcrumbs
  • 0.5 cup All-purpose flour
  • 2 large Eggs, beaten for breading
  • 1 tbsp Olive oil spray

Instructions:

  1. Boil cubed Russet potatoes in salted water until fork-tender, approximately 15-20 minutes. Drain thoroughly and let steam-dry for 2 minutes.
  2. Pass the hot potatoes through a potato ricer into a large bowl. Once cooled slightly, fold in one beaten egg, cornstarch, and garlic powder until a dough-like consistency forms.
  3. In a skillet over medium-high heat, brown the ground beef. Drain excess fat. Add diced onion and minced garlic, sautéing until translucent.
  4. Stir in tomato paste, chopped olives, cumin, and oregano. Simmer until the liquid has reduced and the mixture is relatively dry to prevent potato shell blowouts.
  5. Take a palm-sized portion of potato dough, flatten it, and place a spoonful of beef filling in the center. Carefully fold the dough over the filling to form a smooth ball.
  6. Dredge each ball first in flour, then in the beaten eggs, and finally coat thoroughly with Panko breadcrumbs.
  7. Place the balls in the air fryer basket. Coat generously with olive oil spray. Air fry at 375°F (190°C) for 15 minutes, turning halfway through, until golden brown and crispy.