Papa Rellena - Stuffed Potato
Papa rellena, or stuffed potato.
Ingredients
| several | large potatoes | |
| 1 | egg yolk | |
| to taste | salt | |
| to taste | ground black pepper | |
| a little | cooking fat | |
| 1 | onion, finely chopped | |
| 1 tbsp | 15 ml | tomato paste |
| 3-4 cloves | garlic, pressed | |
| 500 g | minced meat | |
| to taste | ground red pepper (paprika) | |
| for coating | breadcrumbs | |
| for frying | oil |
Instructions
- Boil several large potatoes, peel them, and mash them into a puree with 1 egg yolk, salt, and ground pepper to taste. Leave the puree in the refrigerator to cool.
- Meanwhile, make the filling: sauté in a little fat 1 finely chopped onion, 1 tbsp tomato paste, and 3-4 cloves of pressed garlic.
- Add half a kilogram of minced meat, stirring vigorously so it doesn't stay in lumps. Season with salt and ground red pepper (paprika) and let it cool slightly.
- Take a small ball of mashed potato, make a hole in the middle, and stuff some of the filling inside. Close the hole with puree and roll the ball in breadcrumbs.
- Return the finished stuffed potatoes to the refrigerator for at least half an hour so they firm up.
- Prepare a deep fryer, or if you don't have one, heat a generous amount of oil in a deep pan or pot. Drop the balls into the boiling oil one by one, making sure they fry evenly to golden on all sides.
- Remove with a slotted spoon and let them drain from the oil on kitchen paper. Serve warm.
From a recipe by Mariela Nordel.