Chapaleles

Instructions

1. Peel the potatoes, boil them in salted water for 20 minutes, then mash them finely.
2. Let the potatoes cool, then add the flour, egg, salt and pepper to make a soft dough.
3. Fry the onion and bacon in the lard until golden, then work them into the dough.
4. Shape small balls about 6 cm across, then flatten them slightly between your hands.
5. Cook the chapaleles in a hot pan with a little fat, 4 to 5 minutes per side, until golden.
6. Serve hot, with butter or fresh cheese.