Papa Rellena (Stuffed Potato Croquette)

Name: Papa Rellena (Stuffed Potato Croquette)
Total time: 1 h 15 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1.2 kg Floury potatoes, peeled; 400 g Minced beef; 1 large Red onion, finely chopped; 3 Garlic cloves, minced; 2 tbsp Ají panca paste; 1 tsp Ground cumin; 3 tbsp Raisins; 8 Black olives, halved; 2 Hard-boiled eggs, sliced; 1 Egg, beaten, for binding; 100 g Plain flour, for dusting; 1 L Neutral oil, for deep-frying; 2 tsp Salt and black pepper; 1 bowl Salsa criolla, to serve

Mashed potato moulded around a filling of beef fried down with onion, ají panca, olives, raisins and boiled egg, shaped into a fat torpedo, floured and deep-fried. Sold from a glass case on every Lima street corner, eaten standing up with salsa criolla spooned into the split.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Peruvian criollo kitchens · 🏺 Traditional · Lima's home cooking — Spanish technique, Andean potatoes and chillies, and whatever the port brought in, cooked together for four hundred years.

Peru · the stuffed potato — An ownerless traditional dish, so no cook is credited. The cited article confirms papas rellenas — 'stuffed potatoes' — as a popular type of croquette in Latin American regions including Peru, Ecuador, Bolivia, Mexico, Chile, Colombia and the Caribbean. This is the Peruvian criollo version; the no-dairy mash, the filling, the chilling step, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

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⏱ 75 မိနစ်🍽 6 ယောက်စာ🔥 430 kcal🇵🇪 Peru🌶️

နို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Boil the potatoes until completely soft, drain and leave 10 minutes in the hot pan to steam dry. Mash smooth with salt — no milk, no butter. Cool until you can handle it.
💡 Dry mash, no dairy. Milk makes a mash that will not hold a shape and splits open in the oil.
Filling: fry the onion and garlic in 2 tablespoons of oil 6 minutes, add the ají panca and cumin and fry 2 minutes. Add the beef, break it up and cook 8 minutes until dry. Stir in the raisins, season and cool.
Work the beaten egg into the cooled mash. Take a handful, flatten it on your palm, put a spoon of filling, an olive half and a slice of egg in the middle, then close the potato over it and roll into a pointed oval.
Roll each in flour and chill 20 minutes — this firms the shell so it survives the oil.
Deep-fry at 180 °C, two or three at a time, 4 minutes, turning once, until deep golden. Drain on a rack. Split the top and spoon salsa criolla in.

💡 အကြံပြုချက်များ

The filling is the same one that fills Peruvian empanadas — raisin and olive together, sweet against salty, is the criollo signature.
They freeze raw after flouring and fry from frozen at 170 °C for 7 minutes.