Papa Rellena
Deep fried balls of mashed potatoe with ground beef in the middle
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Servings: 6
Ingredients
- 4 Idaho potatoes
- 8 tbsp butter
- 1 cup Bread Crumbs
- 2 Eggs
- 1/2 lb cooked picadillo
Instructions
- Wash the potatoes and peel them. After, place in a pressure cooker and enought water to cover the potatoes.
- Cook in the pressure cooker for about 10 minutes.
- Release the pressure from the pressure cooker and drain the water.
- Place the potatoes in a bowl and add the butter. Mash the potatoes until smooth. Add more butter if they are still clumpy but you want them to hold their form, so you don't want them too watery.
- Cupping your hand losly, place a layer of mashed potatoes in your hand. Place about a tablesppon of picadillo in the middle. Cup your hands further to encircle the meat with the mashed potatoes. Add some more mashed potatoes to the top and form into a ball.
- In a seperate bowl, whisk two eggs together.
- Place the bread crumbs on a seperate plate.
- Dip the formed balls of mashed potatoes in the egg wash and roll the ball in the egg wash covering all sides. After place on to the plate with the bread crumbs and roll on all it's sides cover the ball with egg crumbs. Set aside and repeat with remaining papa rellenas.
- In a sauce pan or deep fryer, heat up oil over medium-high heat.
- Once hot, place the papa rellana in the oil, and cook until golden brown, about 3-5 minutes.
- Once cooked, place on plate line with paper towel to soak up the extra oil.
- Finally, enjoy yourself a papa rellena!
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