First put the potatoes in a pan full of cold water and cook for about 40 minutes or until they are well cooked, then drain them, peel them, mash them with a fork and let them cool.
In the meantime that the potatoes cook, wash the peppers, peel them, cut them into strips and then into small pieces, then brown them in a non-stick pan with garlic and oil, add salt and cook for about 10-15 minutes or until they are soft. .
Also let the peppers cool.
At this point, when the potatoes and peppers are both lukewarm, put them in a bowl together with coarsely chopped olives and cheese, then lightly salt and mix until a homogeneous and compact mixture is obtained.
With slightly damp hands, form the meatballs, then pass them first in the flour, then in the lightly beaten egg and finally in the breadcrumbs.
Heat the seed oil in a pan and fry the meatballs, making them brown well from all sides.
As they are ready, drain the meatballs on kitchen paper.
(Alternatively, cook them for about 20 minutes at 190 ° C in a preheated convection oven.)
The pepper and potato meatballs are ready, serve hot or at least warm.
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