Papa Rellena - Stuffed Potato Balls

Ingredients

• 4 large potatoes (about 2 pounds / 900g), peeled and cubed 4 large potatoes (about 2 pounds / 900g), peeled and cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and mash them until smooth.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the ground beef and pork to the pan, breaking it up with a spoon. Cook until browned and cooked through.
4. 4.
   Stir in the cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Remove the pan from heat and mix in the fresh cilantro.
6. 6.
   Take a small portion of the mashed potatoes and flatten it in your palm. Place a spoonful of the meat mixture in the center and shape the potato around it, forming a ball.
7. 7.
   Dip each potato ball into the beaten eggs, then roll it in breadcrumbs until fully coated.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the potato balls in batches until golden brown and crispy, about 4-5 minutes per batch.
9. 9.
   Remove the potato balls from the oil and drain on a paper towel-lined plate.
10. 10.
    Serve the Papa Rellena hot with a side of salsa or aji sauce.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly drain the boiled potatoes before mashing them to achieve a smooth and creamy texture.
• Ground beef and pork — Use lean ground meat for a healthier option, and ensure it is fully cooked before mixing in the spices.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder flavor.

Tips & Tricks

• To make the potato balls extra crispy, refrigerate them for 30 minutes before frying.
• Experiment with different fillings such as cheese, vegetables, or even seafood for a unique twist.
• Serve the Papa Rellena with a side of pickled onions or a fresh salad to balance the flavors.
• If you prefer a healthier alternative, you can bake the potato balls in the oven instead of frying them.
• Leftover Papa Rellena can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Papa Rellena as an appetizer or a main course accompanied by a side of salsa or aji sauce. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.

Presentation advice

Arrange the golden-brown potato balls on a platter, garnished with a few sprigs of cilantro. Serve them alongside a small bowl of salsa or aji sauce for dipping.