Using the Picadillo (ground beef creole) made Papas Rellenas, mashed potatoes without any use of butter, more pimento-stuffed olives, breadcrumbs mixed with a little flour, and vegetable oil for frying.
The coated balls needs to be chilled for at least three hours before frying, by the way they fried up beautifully, I do think that the chilling period did the trick!
They can also made in advance and be frozen for a few days before frying, without any need for thawing.. just a bit longer frying time.
Papas Rellenas (breaded mashed potatoes stuffed with ground beef creole) by Gloria
recipe from pages 17 till page 20 of: