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Papas Rellenas Recipe

Papas Rellenas Recipe

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Course: Appetizer, Main Dish
Kitchen: Latin American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

  • For the Potato Dough:
  • 2 lbs russet potatoes peeled and cut into chunks
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Filling:
  • 1/2 lb ground beef or ground pork
  • 1/4 cup onion finely diced
  • 1/4 cup green bell pepper finely diced
  • 2 cloves garlic minced
  • 1/4 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • 1/4 cup raisins optional
  • 1/4 cup green olives chopped (optional)
  • For Frying:
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs
  • Vegetable oil for frying

Instructions

  • Prepare the Potatoes:
  • Boil and Mash: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
  • Season and Cool: Stir in the egg, salt, and pepper. Allow the mashed potatoes to cool enough to handle.
  • Make the Filling:
  • Cook the Meat: Heat a skillet over medium heat. Add the ground beef or pork and cook until browned.
  • Add Vegetables: Stir in the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
  • Season: Add the tomato sauce, cumin, paprika, cayenne (if using), salt, and pepper. Stir well and simmer for 5 minutes. Stir in raisins and olives, if desired. Remove from heat and let cool slightly.
  • Assemble the Papas Rellenas:
  • Form the Shells: Take a handful of the cooled mashed potatoes and flatten it into a disk in your hand. Add a spoonful of the meat filling to the center. Fold the edges over the filling and shape into a ball or oval, fully enclosing the filling. Repeat with remaining potatoes and filling.
  • Coat and Fry:
  • Prepare Coating: Set up three bowls for dredging: one with flour, one with beaten eggs, and one with breadcrumbs.
  • Coat: Roll each stuffed potato ball in flour, dip it into the beaten eggs, and then coat with breadcrumbs.
  • Fry: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the potato balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.