PERUVIAN STUFFED POTATOES (PAPAS RELLENAS)

PERUVIAN STUFFED POTATOES (PAPAS RELLENAS) image

Categories Potato

Yield 6 servings

Number Of Ingredients 14

2 lb white potatoes, peeled and cubed
1 large egg
3 tablespoons oil
1 large onion, diced
3 cloves garlic, minced
1 lb ground beef (or vegetarian burger crumbled, or black beans)
1 teaspoon paprika
1 medium-sized tomato, diced
1 tablespoon minced cilantro
1 tablespoon minced parsley
1/2 cup raisins, chopped
3 hard-boiled eggs, crumbled
Flour, as needed
Oil to deep-fry stuffed potatoes

Steps:

In a large pot, add potatoes and salted water. Bring to a boil and allow to simmer until potatoes are cooked, time will depend on size of potatoes. Check after 15 minutes. When cooked, drain potatoes and place in a mixer. Mix potatoes until they become mashed. Add egg and continue mixing until potatoes reach a dough-like consistency. Set aside. Add 3 tablespoons of oil to a pan on medium-high heat. Add onions and fry until slightly browned, add garlic and cook until fragrant. Add ground beef and tomato; cook until beef looses its pink colour. When beef is cooked, add parsley, cilantro, hardboiled eggs and raisins. Season with salt, pepper and paprika. Take off heat and allow to cool for 10 minutes. Flour hands and take a portion (about ½ cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center. Fold it and close by pressing ends, creating an oval shape. Flour stuffed potatoes and set them aside. Repeat this process with the rest of potato. When finished, heat oil for deep frying over medium/medium-high. Oil is ready when a sprinkle of water spatters gently. Add 2-3 filled potatoes, watching the heat carefully and fry until golden brown on all sides, turning as they cook. Fry in batches, allowing oil to re-heat each time. Serve with rice. Sauce suggestions are Peruvian Huancaina sauce, ketchup or sour cream.