Preparation Steps

• Boil potatoes in salted water until very tender, 15–18 minutes. Drain well.
• Mash potatoes with butter, 1 teaspoon salt, and black pepper until smooth. Mix in cornstarch. Cool to room temperature.
• Warm 1 tablespoon oil in a skillet. Soften onion and bell pepper over medium heat, 4–5 minutes.
• Stir in garlic. Cook 30 seconds. Add ground beef and brown, breaking it up, 5–6 minutes.
• Blend in tomato paste, cumin, oregano, smoked paprika, and remaining 1/2 teaspoon salt. Cook 1 minute.
• Fold in olives and raisins. Remove from heat and cool. Stir in cilantro.
• Divide cooled potato mixture into 8 portions. Flatten one portion in your palm and spoon on some beef filling.
• Seal the filling inside, shaping into a ball or oval. Repeat with remaining portions.
• Set up breading: place flour in one bowl, whisk water into a loose slurry in another, and add breadcrumbs to a third.
• Dredge each croquette in flour, dip in slurry, then coat evenly in breadcrumbs. Chill 10 minutes.
• Heat oil to 350°F in a deep pot. Fry in batches until golden brown, 3–4 minutes, turning as needed.
• Drain on a rack or paper towels. Rest 3 minutes before serving.