Papa rellena

Step 1: Put 2 ¼ lb yellow potatoes in a large pan of cold water with half of ¾ tsp salt. Bring to the boil and simmer until a knife slides through with no resistance.

Step 2: Drain the potatoes, peel them while warm and spread them on a tray to steam dry and cool until you can hold them comfortably.

Step 3: Meanwhile, heat 2 tbsp vegetable oil in a frying pan over a medium heat and fry 1 red onion and 3 garlic cloves until soft and translucent.

Step 4: Stir in 1 tbsp ají panca paste and ½ tsp ground cumin and cook for 1 minute, until the paste darkens and smells toasty.

Step 5: Add 10 ½ oz minced beef, breaking it up, and fry over a medium-high heat until browned all over and cooked through (160°F if you check with a thermometer), with no pink left.

Step 6: Stir in 1 oz raisins, ¼ tsp black pepper and the rest of ¾ tsp salt. Take off the heat, let it cool, then fold in 8 black olives and 2 eggs.

Step 7: Mash the cooled potatoes until completely smooth and knead in 1 egg yolk. It should feel like soft play dough that holds a shape.

Step 8: Divide the mash into 8. Dust your hands with 1 tbsp rice flour, flatten a portion into an oval in your palm, spoon in filling and close the potato around it, smoothing it into a torpedo with no cracks.

Step 9: Roll each croquette lightly in the rest of 3 tbsp rice flour and chill for 15 minutes so they firm up.

Step 10: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F. Fry 2–3 croquettes at a time, turning gently, until deep golden all over.

Step 11: Drain on kitchen paper and serve warm with 1 bowl salsa criolla.