Spicy meat pumps

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Spicy meat pumps.

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Spicy meat pumps with chilli sauce of Bio Sun Mediterranean

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Ingredients

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1 bottle of chilli sauce Bio Sun Mediterranean

550g of peeled potatoes

200 g of mixed minced meat

35 g of butter

20 ml of milk

Salt

2 Eggs

Bread crumbs

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Preparation

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  1. In a saucepan or pot, cook the potatoes with a little salt. If you do it in a quick pot it will take only five minutes. If you prepare it in a traditional pot it will take about 20 minutes. While it takes to prepare the filling.
  2. In a pan with olive oil, sauté the meat and move it to break the tacos of meat that are formed. Season with a little salt. When you start to toast, add 5 or 6 tablespoons of tomato sauce. Add the amount of Chili Sauce Bio Sun Mediterranean to taste. Let it reduce the tomato for two to three minutes and you can put out the fire. Now the potatoes are ready to drain.
  3. Prepare a mashed potato with the drained potatoes and add the butter, it will melt right away. You can use a fork or a masher. Add a little milk, but very little. Let it cool a bit so you can work it better.
  4. Prepare breadcrumbs on one plate and beaten eggs on another. Take a tablespoon of mashed potato and leave it on top of the bread crumbs. Take the portion of puree in the palm of your hand and, with your hands, mold a small dimple. Fill it with a spoonful of the meat and tomato preparation. Cover it with another serving of puree and mold it into a ball shape. Cover well with bread crumbs and do the same with all the dough to go forming the spicy potato and meat pumps.
  5. Pass each pump through beaten egg and then through the bread crumbs and with the hands just give the shape. Make sure that the entire surface is well coated.
  6. Once all the spicy potato and meat pumps are ready, it's time to fry. You can do it in a frying pan with plenty of oil or in a fryer at 165º C. In a fryer, as they submerge, they keep their shape intact. Make batches of four bombs so you can move them without breaking them when frying. If you do it in a pan, it is best to use a small skillet and so you do not spend so much oil. When they have browned all over the surface, you can remove them to a plate on absorbent paper towels.

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