Papa Rellena (Peruvian Stuffed Potatoes)
Peruvian papa rellena are fried mashed potato croquettes filled with seasoned ground beef.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling a large pot of salted water; preheat the oven to 200 F.
-
Cook unpeeled potatoes until tender (about 25 minutes), and hard-boil one egg in the same water.
-
Drain and cool potatoes, then peel and mash thoroughly. Season with salt and pepper, then chill uncovered for several hours or overnight.
-
Stir the raw egg into the cold mashed potatoes until well mixed.
-
For the filling, heat oil in a skillet. Cook onions, garlic, and aji pepper until soft, then add cumin, paprika, and cook for 2 minutes.
-
Add ground beef, brown it, then add beef broth and raisins. Simmer for 10-15 minutes until most liquid is gone.
-
Stir in green olives if desired. Season with salt and pepper, then remove from heat and let cool.
-
Peel and chop the hard-boiled egg into about 6 pieces.
-
Form approximately 1/4 cup of mashed potato around 1-2 tablespoons of beef filling and one hard-boiled egg piece, sealing and shaping it into an oblong oval. Repeat to make 6 croquettes.
-
Coat each croquette generously with flour.
-
Heat 2 inches of oil to 360 F in a deep skillet or fryer.
-
Fry croquettes in batches until golden brown. Drain on paper towels and keep warm in the preheated oven until serving.