Peru · Peru
Papa Rellena
Mashed potato shells stuffed with a spiced ground-beef filling, coated and fried until crisp.
Papa rellena is the Lima answer to a craving: potato shaped into a shell, filled, breaded and fried so the outside and the filling are both hot. The mashed potato has to be seasoned and firm enough to hold its shape without cracking when it is fried. It is comfort food sold late at night from small counters, usually with a chicha drink.
Ingredients
- starchy potatoes800 g
- ground beef300 g
- onion, finely diced120 g
- garlic, minced6 g
- ají amarillo paste15 g
- ground cumin2 g
- pitted black olives, chopped20 g
- egg1 pieces
- all-purpose flour40 g
- fine dry breadcrumbs60 g
- vegetable oil, for frying500 ml
- salt4 g
Directions
- 1
Boil potatoes until tender, drain and mash while hot; season with salt.
Mash is smooth with no lumps. - 2
Cook onion and garlic in oil, add beef and brown, then stir in ají, cumin, paprika, raisins and olives until thick.
Filling is browned and holds together on a spoon. Cook ground meat to 71°C internal temperature. - 3
Flatten a portion of mash around a spoonful of filling, roll into an oval, dip in flour, beaten egg and breadcrumbs.
Coating is even and fully covers the oval. - 4
Fry the breaded patties in hot oil until deep golden on both sides.
Coating is deep golden and crisp; interior is piping hot. Egg coating is fully set; reheat any leftover filling to 74°C. - 5
Rest on a paper-lined tray for a few minutes before serving.
Patties are firm enough to lift without cracking. Reheat any leftovers to 74°C.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content