Papa Rellena Peruana is a traditional Peruvian potato croquette.
Papa means potato and relleno means stuffed.
These stuffed Peruvian potatoes can be filled with ground beef, hard-boiled eggs, onions, tomatoes or aceitunas botjias (Peruvian black olives) before being fried.
Try this Peruvian Papa Rellena recipe and you'll be hooked.
- 4 Potatoes, Peeled & Cubed
- 1/2 tsp Salt
- 1 TBSP Vegetable Oil
- 1/2 Cup Onion, Chopped
- 1 Green Pepper, Chopped
- 4 Cloves Garlic, Minced
- 1 lb Ground Beef
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Black Pepper
- 4 tsp Tomato Paste
- 1 TBSP White Vinegar
- 4 Eggs
- 2 Cups Bread Crumbs
- 1 Cup Flour
- Vegetable Oil for Frying
Put the potatoes in a large pot and cover with salted water. Boil over high heat, then reduce heat to low, cover, and simmer until tender, about 20 minutes. Drain and put in a bowl. Mash in a bowl with 1/2 teaspoon salt. Set aside to cool to room temperature.
Heat vegetable oil in a large skillet over medium heat. Sauté the onion, green pepper, and garlic until the onion has softened and turned translucent, about 10 minutes.
Increase heat to high and cook ground beef until browned. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Set meat aside, and allow to cool to room temperature.
Line a baking sheet with waxed paper, and set aside.
Beat the eggs in a mixing bowl and set aside.
Pour the bread crumbs and flour into separate dishes and set aside.
Once the potatoes and beef have cooled, take a portion of the potato dough and flatten it between your hands. Form each piece into a small bowl shape, and fill with the ground beef mixture. Close it with some extra potato and roll into a smooth ball.
Repeat until all the potato has been used up, making sure to coat hands in flour each time. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away.
Place the breaded potato balls onto the prepared baking sheet with waxed paper while breading the rest. Refrigerate 3 hours or freeze for later use.
To cook, heat the oil in a large saucepan to 350°F.
Cook the potato balls in the hot oil in batches, until crispy and golden brown, about 5 minutes per batch. Drain on a paper towel lined plate before serving.
Serve with Salsa Criolla or white rice.