• 9 (about 1 kg) piecespeeled potatoes
• 12 clvegetable oil for the filling
• 1 lvegetable oil for frying
• 2 pieceschopped onions
• 3 piecesminced garlic cloves
• 2 tbsppanca chili pepper paste
• 2 or 3 piecesyellow chili peppers, seeded, ribs removed, chopped
• 12 clchicken broth
• 500 gbeef tenderloin, cut into 1 cm cubes
• 8 piecespitted black olives
• 2 pieceshard-boiled eggs, quartered
• to tastesalt and pepper
• 25 clcreole sauce
• 0,5 piecered onion, thinly sliced into rings
• 0,5 pieceyellow chili pepper, thinly sliced into rings

Préparation

1. 1Boil the potatoes for 10 minutes in boiling water, drain them, and then mash them into a smooth purée.
2. 2Season the purée with salt and pepper, then let it rest for 2 to 3 hours in a cool place.
3. 3Sauté the onions, garlic, panca chili paste, and yellow chilies in 12 cl of oil for 4 to 5 minutes over medium heat.
4. 4Pour in the broth, add the beef, and continue cooking until the meat is cooked through. Season with salt and pepper and set aside.
5. 5Knead the cold potato purée and form eight oval balls of about 7.5 × 5 cm.
6. 6Flatten each ball, place a portion of the filling, an olive, and a hard-boiled egg wedge in the center, then close and reshape the potato ball.
7. 7Heat the frying oil to 180°C (350°F) and fry the stuffed potatoes for 8 minutes, until they are golden and crispy.
8. 8Drain and serve with the Creole sauce, red onion, and yellow chili.