Papa Rellena
Papa Rellena is a classic Peruvian dish of mashed potato stuffed with a savoury beef filling. And they even look like little potatoes!
| Ingredients Makes 10 potato balls
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Instructions
- Put the raisins in a bowl and pour on about ½ cup of boliing water. Leave to stand for 10 minutes, then drain.
- Place the potatoes in a large pan of water and bring to the boil. Cook for about 10 minutes until the potatoes are tender, then drain.
- Mash the potatoes really well then leave to go cold.
- Heat the oil in a pan over a medium heat. Add the onion, garlic and pepper and cook gently until soft.
- Add the cumin and paprika. Continue to cook for 1 minute.
- Add the minced beef and cook until the beef has browned.
- Add the drained raisins and the beef stock. Mix then simmer for 10-15 minutes until most of the liquid has gone. Season with salt and pepper, remove from the heat and allowed to cool.
- Once the potatoes have gone cold add the egg and mix well. Season with salt and pepper.
- To make the pappa rellena take a piece of potato slightly larger than a golf ball. Make a well in the centre and fill with 2 tbsp of the meat filling. Draw the potato up around the filling and make into a slight oblong shape so that it looks like a peeled potato. You should have enough mixture for 10 "potatoes".
- Roll the "potatoes" in plain flour then deep-fry at 180°C/360°F for 8-10 minutes until they are a golden colour.
- Remove from the oil and place on kitchen paper to drain. Keep warm until ready to serve.
Titli's Tips
Serve with a simple leaf salad and a dressing made from olive oil and lime juice. They reheat quite well if you have any left over after the first sitting!
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 200
10%
Calories from Fat 108
Total Fat 12.1g
18%
Saturated Fat 6.6g
32%
Unsaturated Fat 3.2g
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Amount Per Serving
% Daily Value
Total Carbohydrate 15.7g
5%
Dietary Fibre 0.2g
0%
Sugars 2.4g
Protein 7.1g
14%
Cholesterol 36.6mgs
12%
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