Relleno de Papa Recipe
Peruvian · Appetizer · 50 min total
Relleno de Papa are crispy, golden potato croquettes stuffed with a savory picadillo filling, a beloved Peruvian street food and appetizer.
30
min prep
min prep
20
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 medium potatoes (about 2 lbs), peeled and quartered
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 1/4 cup raisins
- 2 tablespoons black olives, sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth. Let cool.
- While potatoes cool, heat 1 tablespoon oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- Add ground beef, cumin, paprika, salt, and pepper. Cook until beef is browned, breaking it up. Stir in raisins and olives; cook 2 more minutes. Remove from heat and let cool.
- Once potato mash is cool, divide into 12 equal portions. Flatten each portion into a disc, place a spoonful of filling in the center, and shape into an oval croquette, sealing edges.
- Set up breading station: flour, beaten egg, and breadcrumbs. Coat each croquette first in flour, then egg, then breadcrumbs.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Fry croquettes in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
- Serve hot with your favorite dipping sauce, such as aji amarillo or ketchup.
Tips
- For extra flavor, add a pinch of aji amarillo powder or chopped hard-boiled egg to the filling.
- Leftover croquettes can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
- Make sure the potato mash is completely cool before handling to prevent cracking.
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