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  1. Boil potatoes on their skin until soft. Peel and mash.
  2. Add salt, coriander, cayenne pepper, cilantro and green onions and mix.
  3. Meanwhile: brown ground beef with pepper, salt and coriander.
  4. Mix ground beef with mashed potatoes. Let cool.
  5. Take an eggroll wrapper and place a spoonfull of filling in the middle.
  6. Wet the edges of the wrapper and close, making a triangle.
  7. Fold the ends of the triangle into the pastry, making a small envelope. Flatten with your hand.
  8. Heat oil and fry the boulanee until brown on both sides, about 4–5 minutes.