Teresa's Recipes
Relleno de Papa
Relleno de Papa is a beloved Puerto Rican comfort food, featuring creamy mashed potatoes enveloping a savory, flavorful meat filling. These golden, crispy potato balls are deep-fried to perfection, creating a delightful contrast between the fluffy interior and the crunchy exterior. Often enjoyed as an appetizer or side dish, Relleno de Papa is a staple at family gatherings and festive celebrations, showcasing the rich culinary heritage of Puerto Rico.
Ingredients
- 4 large, peeled and cubed Potatoes
- 1 pound Ground beef
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1, finely chopped Red bell pepper
- 1/2 cup, chopped Green olives
- 1/4 cup, chopped Cilantro
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1, beaten (for coating) Egg
- 1 cup Breadcrumbs
- for frying Vegetable oil
Dietary Notes
- Servings: 4-6
- Dish Type: Appetizer/Side Dish
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 10g
- Sodium: 500mg
- Sugar: 1g
Instructions
- Begin by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Set aside to cool.
- While the potatoes are cooling, heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Once the beef is browned, add the onion, garlic, and red bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables are softened.
- Stir in the chopped green olives, cilantro, salt, and black pepper. Mix well and remove from heat to let the filling cool.
- Take a portion of the cooled mashed potatoes (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the meat filling in the center, then fold the potato around the filling, shaping it into a ball.
- Dip each potato ball into the beaten egg, allowing any excess to drip off, then roll in breadcrumbs to coat evenly.
- In a deep pan or skillet, heat vegetable oil over medium-high heat until hot. Carefully fry the potato balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes.
- Remove the cooked Relleno de Papa from the oil and drain on paper towels to remove excess oil.
- Serve hot, garnished with additional cilantro if desired, and enjoy as a delicious appetizer or side dish.
Tips
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
- Experiment with different spices in the meat filling, such as cumin or paprika, for added flavor.
- Relleno de Papa can be made in advance and frozen before frying. Just fry them directly from frozen, adding a few extra minutes to the cooking time.