Sofrito - Potato Stew and Beef Patties

Preparation

Prepare the meatballs – chop medium onions into small cubes and put in a bowl. Then chop a quarter of a packet of parsley and add to the bowl.

Add 500 grams of minced meat, black pepper, breadcrumbs, salt, 2 eggs and mix well, if missing flavor add any spice you like.

Roll into meatballs and set aside (about 12-14 units)

Peel 5-6 potatoes and cut into medium cubes. Place the potato cubes on absorbent paper to dry from the liquids for about 5 minutes. Heat a deep pot with about 1 cm of oil, and when the oil is hot, fry the onion strips until browned and remove to a separate bowl.

Then, put the potato cubes in the pan one by one and fry for about 3 minutes on each side/until the potatoes are golden. Then add the onion.

When the onion becomes transparent add 2 cups of boiling water, a tablespoon of chicken broth powder, half a teaspoon of turmeric, half a teaspoon of black pepper, a teaspoon of salt and mix. Boil, lower the flame and add the meatballs to the saucepan. Shake the pot a little so that the sauce will moisten the potatoes and meatballs. Cook for 40 minutes/until the potatoes are tender and extinguish a flame. (Shake the pot from time to time)