Papas Rellenas - Peruvian Stuffed Potatoes
Mashed Potatoes, filled with a tasty ground beef filling and fried to golden perfection.
Yield: 4 people
Calories: 283kcal
Equipment
- No special equipment needed
Materials
For the Potatoes:
- 6 medium yellow potatoes
- Kosher salt & Pepper to taste to taste
- 1 large egg
For the Filling:
- 1 large egg
- 1 tbsp vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 tbsp jalapeño minced
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3/4 lb ground beef
- 3/4 cup beef broth
- 1/3 cup raisins
For Assembling and Frying:
- 1/2 cup all-purpose flour for dusting,
- Vegetable oil for frying
Instructions
Make the Mashed Potatoes
- Bring a large pot of salted water to a boil.
- Cook the unpeeled potatoes until tender, about 25 min.
- Once the potatoes are cooked, drain them
- When they cool, peel and mash the potatoes
- Season the potatoes with salt and pepper to taste.
- Chill the potatoes uncovered for several hours
- Once the potatoes are very cold, stir the egg into the mashed potatoes until well-mixed.
Make the Filling
- Cook the egg in boiling water until hard-boiled and set aside.
- Heat the vegetable oil in a skillet. Add the onions, garlic, and jalapeno and cook until soft and fragrant.
- Add the cumin and paprika and cook 2 minutes more, stirring.
- Add the ground beef and cook until browned.
- Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
- Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
- Peel the hard-boiled egg and chop it into about 6 pieces.
Assemble and Cook
- With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
- Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
- Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling.
- Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
- Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
- In a deep skillet or deep-fat fryer, heat 2 inches of oil to 360 F. Set the oven to 200 F.
- Fry the potatoes in batches until they are golden brown.
- Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
Video
Nutrition
Serving: 150g | Calories: 283kcal | Carbohydrates: 33g | Protein: 11g | Fat: 12g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3.5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 364mg | Potassium: 566mg | Fiber: 2.8g | Sugar: 2.4g | Vitamin A: 1930IU | Vitamin C: 22.8mg | Calcium: 46.9mg | Iron: 3.3mg