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.

Источник

Автор рецепта Peruvian criollo kitchens · 🏺 Традиционное · 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.

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Без молочного

Приготовление

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.

💡 Советы

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.