Rellenos de Papa
For the picadillo filling:
In a deep skillet, brown the ground meat. Drain most of the grease and add the garlic, ham, oregano, vinegar, salt, olives, capers, sazón, sofrito, raisins and tomato sauce.
bring it to a boil. Reduce the heat, cover and let it cook for 15 minutes. Uncover and cook for 15 minutes more stirring occasionally.
In a large saucepan, place the water with salt, add the potatoes, cut n half with peel.
Boil for about 20 minutes. Drain and peel the potatoes, then mash them and add the butter, egg, corn starch and 1/2 tsp salt.
Mix well and place in the refrigerator to cool down.
Divide the potato mix in about 10 pieces.
Flour your hands with corn starch or flour. Take one piece of the potato mix and hold on the palm of your hand.
Make a well in the center of the piece and place some meat filling in the center.
Fold all sides to cover well and make a potato ball.
Now do the same with the rest of the ingredients.
In a deep fryer, deep fry the ball until golden. Place them to dry on paper towels.
They can be sprinkled with Pique Caballero (we couldn't find it) so we served with the rest of the picadillo at the bottom.