Bolivian · Beef

Silpancho

Name: Silpancho
Cuisine: Bolivian
Ingredients: 600 g Lean minced beef; 150 g Breadcrumbs; 3 g Ground cumin; 8 g Salt; 700 g Potatoes; 200 g Long-grain rice; 120 ml Vegetable oil; 4 Eggs; 300 g Tomatoes; 150 g Red onion; 10 g Fresh chilli; 30 ml Lime juice; 1.4 litres Water

Servings

Ingredients

Lean minced beef600 g
Breadcrumbs150 g
Ground cumin3 g
Salt8 g
Potatoes700 g
Long-grain rice200 g
Vegetable oil120 ml
Eggs4
Tomatoes300 g
Red onion150 g
Fresh chilli10 g
Lime juice30 ml
Water1 ⅓ litres

Original recipe serves about 4.

Method

1
Slice the potatoes into 1 cm rounds and simmer in 1 litre water for 8–10 minutes until just tender; drain and dry. Cook the rice in the remaining 400 ml water, covered over low heat for 15 minutes after bringing it to a boil, then rest for 10 minutes.
2
Mix the minced beef with half the salt and the cumin. Divide into four balls. Press each between sheets of baking paper into a thin, plate-sized patty, then coat both sides thoroughly in breadcrumbs.
3
Heat 60 ml oil in a large frying pan and fry the potatoes in batches until golden, about 4 minutes per side; keep warm. Add the remaining oil and fry the beef patties for 3–4 minutes per side, until their centres reach 71°C. Fry the eggs in the pan until the whites and yolks are set.
4
Mix the diced tomatoes, finely chopped onion and chilli with the lime juice and remaining salt. Divide the rice and potatoes among four plates, top with a beef patty and egg, and spoon the fresh salsa alongside.

Recipe source: TheMealDB