Papa Rellena (Peruvian Stuffed Potato Croquettes)
In short: Smooth mashed potato wrapped around spiced beef, raisins, olive and egg, then fried until crisp and golden. Served with onion salad. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 50 min
- Cook
- 40 min
- Resting
- 35 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 535 kcal
Papa rellena is a Peruvian favorite sold from street carts and served at family lunches. Smooth, hot mashed potato is shaped around a savory filling of spiced ground beef, raisins, olives and hard-boiled egg, then fried until the outside turns golden and crisp. The inside stays soft and fluffy. It is eaten hot with a tangy red onion salad, called salsa criolla, and sometimes with ají sauce.
Instructions
- Boil the potatoes in salted water for 20 to 25 minutes, until very soft. Drain, steam dry for 2 minutes and mash until completely smooth while hot. Mix in the cornstarch and salt, knead lightly, cover and cool for 20 minutes.
- Heat the oil in a skillet and cook the onion for 5 minutes. Add the garlic, ají panca and cumin for 1 minute. Add the beef and cook for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 71°C (160°F).
- Stir the raisins and olives into the beef, season with the salt and pepper and let it cool completely. Fold in the chopped egg.
- Divide the dough into 8 balls of about 120 g (4 oz). Flatten each in an oiled palm to a disc about 10 cm (4 in) wide and put 2 tablespoons of filling in the center.
- Close the dough around the filling and roll gently into a smooth egg shape, smoothing any cracks with wet fingers. Chill for 15 minutes.
- Heat the frying oil to 180°C (350°F). Fry 3 at a time for 4 to 5 minutes, turning, until deep golden. Drain on paper towels.
- Serve hot with the onion salad.
Tips
- Keep the potato dough warm and handle it gently. If it cracks, wet your fingers and smooth it over, or knead in a teaspoon of oil.
- For a lighter version, brush the shaped papas with oil and bake them at 220°C (425°F) for 25 minutes, turning once. They will be less crisp.
Questions and answers
Can I freeze papas rellenas?
Yes. Freeze the shaped, unfried papas on a tray, then bag them for up to 2 months. Fry from frozen at 170°C (340°F) for 8 to 9 minutes.
What can I use instead of beef?
Shredded chicken or flaked tuna both work. Keep the onion, raisin, olive and egg for the classic flavor.
Why does my potato dough crack?
The dough was probably too dry or too cold. Keep it warm, wet your hands when shaping and add a teaspoon of oil if needed.
How long does it take to make Papa Rellena (Peruvian Stuffed Potato Croquettes)?
About 1 h 30 min in total: 50 min of preparation and 40 min of cooking.
How many calories are in Papa Rellena (Peruvian Stuffed Potato Croquettes)?
About 535 kcal per serving, with 20 g of protein, 55 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 535 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 55 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
