Chilean Style Stuffed Potatoes

4 large potatoes
2 tbsp milk
2 tbsp butter
Salt to taste
1 tbsp rice bran oil (sauté filling)
½ onion, diced
1 tbsp garlic paste
500 g ground beef
1 tsp cumin powder
1 tsp SIDS SALT & PEPPER
½ tsp cayenne pepper
½ cup raisins
¼ cup coriander, chopped
8 black olives, seedless
2 hard-boiled eggs, cut into ¼
½ cup flour
1 beaten egg
½ cup rice bran oil (for frying the filled potatoes)

Peel and cut potatoes into small pieces. In a pot with plenty of water, cook the potatoes for approximately 25 minutes until they're soft. Drain the water and let cool until lukewarm before mashing into purée.
While your potatoes are cooking, pour one tablespoon of oil into a frypan and sauté the onion and garlic over medium-high heat. Incorporate the ground beef and stir well to break up any large pieces stuck together. Next, add the cumin, SIDS SALT & PEPPER while stirring continuously. If you wish, sprinkle the cayenne over the meat, then mix in the raisins and chopped coriander. Keep stirring until most of the juice has evaporated or been absorbed. When ready, remove from heat.
While still lukewarm, place the potatoes in a bowl and mash with a fork or preferably, with your hands to break up any remaining lumps. You can soften the potatoes with a splash of milk and a little butter. Add the salt and continue to mash until the mixture easily comes loose from the bowl.
Take ½ cup of potato purée and, with floured hands, shape it into a ball. Flatten the ball into a circle and in the middle, place one spoon of the prepared meat filling. Add a piece of hard-boiled egg and one olive on top, then fold the circle in half. Close the potato 'shell' carefully with your fingers so none of the meat filling falls out.
Fill a shallow dish with the remaining flour and separately prepare the beaten egg in a deep bowl. Gently place the filled potatoes in the flour, coating each side. Afterward, dip each serving in the beaten egg.
In a pan, heat ½ cup of oil until hot and carefully transfer the prepared potatoes into the pan. Fry each serving for two minutes per side until golden.
When ready, let the stuffed potatoes dry over a paper towel to drain the excess oil. Serve and enjoy!