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Loading...A beloved Cochabamba street food featuring a seasoned ground beef filling studded with hard-boiled egg, olives, and raisins, wrapped in a soft mashed potato shell, dipped in a light batter, and deep-fried until crisp and golden. The contrast of fluffy potato, savory spiced meat, and briny-sweet surprises inside makes every bite unforgettable.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings4
Yield8 potato balls (2 per serving)
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 9 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 9 gSugar
- 28 gProtein
- 620 mgSodium
- 1100 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 14 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the potato shell
- 2 lb russet potatoes (about 4 large), peeled and cubed
- 1 tsp salt
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
For the beef filling
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 small Roma tomato, diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sweet paprika or annatto
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
For the centers
- 2 large hard-boiled eggs, peeled and chopped
- 1/3 cup pimiento-stuffed green olives, chopped
- 1/4 cup raisins, chopped
For the batter and frying
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- Pinch of salt
- 4 cups vegetable oil, for frying
Directions
- Boil the cubed potatoes in salted water for 15-18 minutes until very tender. Drain well, return to the hot pot for 1 minute to dry, then mash with butter, salt, and flour until smooth. Let cool until just warm.
- While the potatoes cook, sauté the onion in a dry skillet over medium heat for 3 minutes until soft, then add garlic and cook 30 seconds. Add the ground beef and brown for 6-8 minutes, breaking it up. Stir in tomato, cumin, oregano, paprika, salt, pepper, and parsley, and simmer 5 minutes until thick. Cool slightly, then fold in the chopped egg, olives, and raisins.
- Dust your hands with flour. Scoop about 1/3 cup of mashed potato and flatten it into a 4-inch disc in your palm. Spoon 2 tablespoons of the filling into the center, then gather the potato up and around the filling, sealing completely and rolling into a smooth ball. Repeat to make 8 balls.
- Whisk the batter ingredients together in a bowl until smooth and slightly thick, like heavy cream. Heat the oil in a deep pot to 350°F (175°C).
- Dip each potato ball into the batter, turning to coat fully, and carefully lower into the hot oil. Fry 3-4 at a time for 4-5 minutes, turning once, until deep golden and crisp on all sides.
- Drain on a wire rack or paper towels and let rest 2 minutes before serving. Serve hot, ideally with a small bowl of llajwa or salsa.
Cook’s Notes
- The filling must be cool and thick so the potato shell stays sealed; if it looks wet, simmer it a few extra minutes.
- For an extra-crisp crust, chill the formed balls in the freezer for 15 minutes before battering and frying.
- Maintain oil temperature between 340-350°F; too cool and the balls absorb oil, too hot and the batter browns before the inside heats through.
- A traditional Bolivian touch is to add a pinch of sugar to the filling for a subtle sweet-savory balance.
- Serve immediately with llajwa (a spicy tomato-onion salsa) or pickled onion rings for an authentic Cochabamba experience.
