Papas Rellenas

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Potato mashed into a shell around ground beef cooked with tomato, garlic and cumin, with rice and hard-boiled egg through it, then battered and fried. Six potatoes, three quarters of an hour.

Prep Time10

Cook Time35

Total Time45

Course: Snack

Cuisine: Colombian

Keyword: stuffed Colombian potatoes, stuffed potatoes

Servings: stuffed potatoes

Calories: 802kcal

Author: Angela Giraldo

Ingredients

5 large potatoes a floury variety mashes better
1 lb ground meat
2 tomatoes chopped into small cubes
2 cloves garlic finely chopped
1 hard-boiled egg chopped
½ cup cooked white rice
½ cup milk for the batter
½ cup flour for the batter
1 raw egg for the batter
1 teaspoon ground cumin
Salt and pepper
Oil for frying

Instructions

Peel the potatoes and cut them into cubes.
Cook them in a pot of water with a pinch of salt until soft, then drain. In the same pot, mash them with a fork into a purée and set aside.
In another pot, cook the ground meat with the tomatoes, garlic, cumin, salt and pepper to taste.
Once the meat is cooked, stir in the cooked rice and the chopped hard-boiled egg. Mix well.
Take a handful of mashed potato, form a ball and press a deep hole into it with your finger. Spoon the meat mixture in.
Close the hole over and repeat until the ingredients are used up.
In a bowl, mix the flour with the raw egg, the milk and a pinch of salt, and beat well.
Dip the potato balls one by one in the batter, then lower them into hot oil.
Fry until golden, lift out, drain and serve.

Notes

The purée has to be dry. Potato that still holds cooking water will not close around the filling and comes apart in the oil, so drain it properly and let the steam off before mashing.

Cold hands and a cold filling make this much easier. If the mixture is warm it sticks to everything; twenty minutes in the fridge and the balls hold their shape.

Nutrition