Street Food
Frita Cubana
Ingredients
- - 250 g (9 oz) Ground beef
- - 250 g (9 oz) Ground pork
- - 60 g (1/2 cup) Onion, very finely minced
- - 3 Garlic cloves, minced
- - 1.5 tsp Smoked paprika
- - 0.5 tsp Ground cumin
- - 15 g (1 tbsp) Tomato paste
- - 1 tsp Fine sea salt
- - 4 Soft bread rolls
- - 2 medium Potatoes, cut into thin shoestring strips
- - 500 ml (2 cups) Neutral oil for frying
- - 60 g (1/4 cup) Ketchup, for topping
Method
- In a large bowl, combine the ground beef, ground pork, onion, garlic, paprika, cumin, tomato paste and salt, mixing thoroughly.
- Divide into 4 portions and shape into thin, wide patties.
- Heat the frying oil to 175°C (350°F) and fry the shoestring potatoes in batches until crisp and golden, about 3-4 minutes; drain on paper towels.
- Heat a grill pan or skillet over medium-high heat and cook the patties for 3-4 minutes per side until well browned and cooked through.
- Lightly toast the rolls on the grill pan.
- Assemble each frita by placing a patty on a roll, topping with ketchup, and piling a generous handful of shoestring potatoes on top.
- Serve immediately while the potatoes are still hot and crisp.
Introduction: The Frita Cubana is Cuba's answer to the hamburger — a spiced, paprika-seasoned beef and pork patty served
on a soft roll and topped with a tangle of thin shoestring fried potatoes tucked right into the bun.
Cultural Background: The Frita Cubana is Cuba's answer to the hamburger — a spiced, paprika-seasoned beef and pork patty served
on a soft roll and topped with a tangle of thin shoestring fried potatoes tucked right into the bun. Originating from
street vendors in early 20th-century Havana, it remains a beloved quick bite sold from small stands and food carts
across the island.
Tips: Shaping the patties wide and thin ensures they cook through quickly and fit the roll well. Fry the potatoes just before assembling so they stay crisp when placed on the hot patty.
Variations: Some vendors add a thin layer of shredded lettuce beneath the potatoes. A spicier version incorporates a pinch of cayenne into the meat mixture. No authentic meatless version exists given the dish's defining meat-patty identity; not converted.
Storage: Refrigerate cooked patties separately from assembled sandwiches for up to 2 days.
Reheating: Reheat patties in a skillet over medium heat for 2-3 minutes per side; fry fresh potatoes rather than reheating for
best texture.
Nutrition: Per serving: 520 kcal, 24g protein, 38g carbohydrates, 30g fat, 2g fibre, 780mg sodium.
FAQs
Q: Can I bake the shoestring potatoes instead of frying?
A: Yes, toss in a little oil and bake at 220°C (425°F) for 15-18 minutes, turning once, though texture will be less crisp.
Q: What makes a frita different from a burger?
A: The spiced beef-pork blend with paprika and cumin, and the shoestring potato topping tucked into the bun, distinguish it from a standard hamburger.