PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES)
Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection!
Provided by www.kitchengidget.com
Categories Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes.
- Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.
- Flour your hands with cornstarch and flatten about 1/2 cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time.
- Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.
Nutrition Facts : Calories 106 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 77 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. 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 while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
ANDES STYLE PAPAS RELLENAS
Papas rellenas translates to stuffed potatoes. It is a peruvian dish (also made in Colombia) consisting of mashed potatoes stuffed with seasoned ground meat and deep fried. It is usually accompanied with a Sarza Criolla, or an aji sauce. Cuban and Puerto Rican versions consist of potato balls stuffed with seasoned picadillo. I usually use half potatoes and half yuca, or whatever I have left over from a previous meal.
Provided by threeovens
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes in a large pot of salted water until soft, about 20 minutes. Let cool slightly and remove peel. Mash and let come to near room temperature. Add one egg and knead until smooth and soft, it should be like a dough that you can handle without sticking to your hands.
- Heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden spoon. Add parsley, cilantro, olives, and hard boiled eggs and raisins, if using. Season with salt, pepper and paprika keeping in mind that the olives will also be salty.
- Take a handful of the potato mixture (about 3/4 cup) and flatten in your hand. Place about 2 tablespoons of the meat filling in the center. Carefully fold over and pinch closed while forming an oval shape. Coat with flour and set aside. Repeat until you have used all the mixtures. Refrigerate about 20 minutes to rest.
- Heat remaining oil in the skillet (or use a deep fryer) and fry rellena on all sides until golden brown. Drain on paper toweling. Serve hot with Aji or Sarza Criolla.
Nutrition Facts : Calories 332.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 61.8, Sodium 56.1, Carbohydrate 25.4, Fiber 3.6, Sugar 2.3, Protein 14.4
PAPAS RELLENAS (FRIED STUFFED POTATOES)
This is one Cuban snack that if you haven't tried it, you probably can't imagine what it is nor how it tastes! Instead of asking what the heck is it, here why not taste one? These can be made to a point ahead of time and frozen and they also make wonderful appetizers. Real comfort food! These have to be placed in the refrigerator for at least 2-4 hours, and if deep-frying the frozen method is best. This is a combination of a lot of recipes - a main contributor has been the cook at the "home".
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 19
Steps:
- POTATOES::.
- Boil potatoes until fully cooked.
- Drain potatoes and mash with salt.
- DO NOT ADD BUTTER, OIL, OR LIQUID.
- Let cool.
- PICADILLO (meat mixture)::.
- Saute onions and green pepper until onions are limp.
- Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
- Continue to cook until meat is completely cooked.
- Drain off excess fat and allow to cool.
- Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
- Stuff the indentation in each 1/2 with ground beef or picadillo.
- Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
- If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
- Dip ball into beaten egg and the flour until lightly covered.
- Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
- Refrigerate for 2-4 hours or you may freeze these for later use.
- Use frying pan with enough oil to cover half the ball at a time.
- Heat oil to frying time (375°F) and drop each potato ball into oil.
- BE CAREFUL!
- Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
- If you have deep-fryer heat oil to 375°F.
- Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
- DON'T OVERCOOK.
- Deep frying is best when they are frozen.
Nutrition Facts : Calories 145.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 61, Sodium 193.4, Carbohydrate 11.8, Fiber 1.6, Sugar 0.9, Protein 9.5
CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P
Make and share this Cuban Potato Croquettes With Beef Picadillo (Papas Rellenas De P recipe from Food.com.
Provided by kolibri
Categories Potato
Time 30m
Yield 12 croquettes
Number Of Ingredients 23
Steps:
- First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
- In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
- Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
- Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
- Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
- Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
- Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
- Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.
Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 1.5, Cholesterol 30.5, Sodium 88.8, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 6.7
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