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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves. | 2. CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside. | 3. Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo. | 4. Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels. | 5. NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3	lbs	ground	2694.3419	0.0	264.2632	173.2271
garlic clove	10		peeled minced	-	-	-	-
green bell pepper	1		cored seeded chopped	-	-	-	-
scallion	2		trimmed chopped	64.0	14.68	3.66	0.38
green olive	25		pitted chopped	-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219
bay leaf	2			-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
tomato sauce	1	cup		-	-	-	-
sherry	1/2	cup		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
russet potato	2		peeled quartered	-	-	-	-
salt				-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
vegetable oil				-	-	-	-
breadcrumb	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.