1 kg of cooked sweet potatoes
2 tablespoons of olive oil
250g of ground beef
1 medium-sized onion, finely chopped
3/4 cup of tomato puree
2 tablespoons of chopped fresh parsley
1/4 cup of green olives, sliced
1 can of drained kidney beans
To taste: salt
1 egg
3/4 cup of all-purpose flour
Breadcrumbs for dusting
1 kg of cooked sweet potatoes
2 tablespoons of olive oil
250g of ground beef
1 medium-sized onion, finely chopped
3/4 cup of tomato puree
2 tablespoons of chopped fresh parsley
1/4 cup of green olives, sliced
1 can of drained kidney beans
To taste: salt
1 egg
3/4 cup of all-purpose flour
Breadcrumbs for dusting
Makes the filling by combining olive oil and ground beef in a medium-sized skillet
Fry while stirring occasionally until the meat loses its red color
Add the chopped onion and mix well
Mix again to combine with the tomato puree
Add parsley, olives, and kidney beans; mix well
Cook until the meat is tender; season with salt
Remove from heat and set aside
Mash the cooked sweet potatoes while still warm using a ricer
Add an egg and mix well
Combine with all-purpose flour and mix well
Grease the same skillet (cleaned) with olive oil, dusting with breadcrumbs
Place half of the sweet potato mixture in the skillet, spreading evenly to the bottom with a wet spoon
Fills with prepared meat mixture
Covers with the remaining sweet potato mixture, smoothing out with a moist spoon
Dusts with more breadcrumbs
Drizzles a small amount of olive oil around the edges of the cake
Heats over low heat for 15 minutes or until golden brown
Turns the cake over onto a plate and turns again to fry the other side
Fries for an additional 15 minutes; serves with green salad
Note: Ground beef can be substituted with shredded chicken, chopped ham, or salami with cheese.
