Heat the garlic in a frying pan until fragrant. Add the onion and peppers and cook until tender (over medium heat).
Once tender, place the ground meat on the other side of the pan. Break it up and cook until crumbly.
Add the tomato. Simmer until the liquid has reduced, then season with salt and pepper. Turn off the heat and divide into about 8 equal portions.
Peel and chop the potato. Wrap in a moist paper towel and place in a silicone steamer. Microwave for 3 minutes at 600 W.
Once a skewer can easily pass through the softened potatoes, mash until smooth.
Place the butter, milk, and consomme in a large, heat-proof bowl and microwave for 3 minutes at 600 W.
Once warmed, use a whisk to stir it. Add Step 6 and mix. Add the flour and mix until no longer lumpy.
Lightly cover with plastic wrap and microwave at 600 W for 1 minute intervals, using cut-and-fold motions to mix between intervals until it forms a ball.
Divide into 8 portions. Cover with plastic wrap and set aside to cool. Since it will dry out easily, it's important to keep it wrapped.
Wrap the potato mixture around the meat mixture from Step 4.
Form into teardrop shapes.
Cover with flour, then beaten egg, and then coat with panko, in that order.
Deep-fry in 180°C oil until nicely browned.
Story Behind this Recipe
Since the World Cup is going to be starting soon, I wanted to make some Brazilian food in honor of the Host Country.
-Make sure to cook the potato mixture bit by bit in the microwave. The mixture may harden around the edges, so use a rubber spatula to mix it up until it's smooth. It should come together into a moist lump that doesn't stick to your hands. -Coxinha have a distinctive teardrop shape.