Chapaleles

Ingredients for 1 servings:

• 1 kg potatoes, mainly waxy
• 200 g lean belly bacon
• 300 g flour, maybe a little more
• 1 egg(s)
• some salt
• 3 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chilean potato rolls

Boil the potatoes in their jacket potatoes, then peel and press them through a potato ricer. This also works with a food mill. Let the potato mixture cool until just lukewarm. Meanwhile, slice the bacon, then cut into thin strips and fry them in oil until crispy. Knead the mashed potatoes with flour, egg, and a little salt. Add the fried bacon strips to the frying fat and knead into a dough. The dough should not be too sticky; add more flour if necessary. From the finished dough, separate approximately 50g pieces, form them into a ball, then flatten slightly and place them on two baking sheets lined with baking paper. Preheat the oven to 200°C (top/bottom heat). Place a baking sheet in the upper part of the oven and bake the rolls for 20-25 minutes. The tops should just begin to brown. Then bake the second baking sheet. Let the rolls cool on a wire rack. They are eaten warm or toasted with butter or with a curanto (Chilean stew).