Boil potatoes, drain well and mash with milk. Season with salt to taste. Place a handful of mash in one palm and create an indentation while forming into a bowl or basket shape in the palm of your hand. Carefully place one spoonful of picadillo into the indentation or 'basket'. Cover the basket with a dollop of mashed potato and roll gently in the palm until ball shaped.
Mix the flour and breadcrumbs together on a flat surface.
Dip a potato ball into the beaten eggs, then into the flour mixture until coated. Repeat the entire procedure for crispy coated papas rellenas. Chill in the fridge for at least 3 hours.
Fry in at least 1/2 the depth of the ball in oil at about 190 degrees C until golden and then flip to finish off the other side. Remove from the oil, blot with kitchen paper and serve.
This is a great picnic food that although fried, does not taste greasy. The crispy coating reveals a delicate savoury snack.
If manioc/cassava flour is not available, you can substitute with plain flour.
Picadillo is Cuban seasoned beef with Goya Sazonador: Available through Cuban Cuisine UK and Mexgrocer UK. See my recipe for picadillo on my blog, Margarita's Cuban Cuisine.