Colombian papas rellenas
One of the best potato dishes you will ever try !
Papas rellenas (aka stuffed potatoes) is a very traditional Colombian and Peruvian dish that basically consists of potato balls stuffed with mince meat and egg (optional) dipped in batter and fried. These are commonly served for breakfast or as a snack but they also make for a great lunch or dinner main as they are a really good mix of filling protein and carbs.
As many with many dishes, Colombians have several variations of this dish and some include a soft boiled egg (which is a must for me) or even rice to the meat filling. Since I am vegetarian I am making mine with vegan mince meat but feel free to susbtitue with beef instead.
🍽️ 4 portions
Ingredients
For the potato dough
3 large potatoes
1 tbsp cornstarch
A bunch of fresh chopped coriander
2 tsp salt
For the filling
1 tbsp olive oil
2 chopped tomatoes
1/2 chopped onion
2 garlic cloves, minced
½ teaspoon ground cumin
250g (veggie) mince meat
3 soft boiled eggs
For coating
1 cup plain flour
1 cup sparkling water
1 tsp paprika
1 tsp salt
Method
Peel the potaotes, cut them in chuncks and boil in a pot with water until fork tender for about 20min. Drain the water, mash and mix well with the cornstarch, salt and coriander so it comes together into a dough. Keep aside
In a large sauce pan, heat 1 tbsp olive oil over medium heat and add the onion, tomato, garlic, cumin, and season. Cook for 10 minutes or until the onions are translucent, add the mince meat and cook stirring occasionally about 10 – 15 minutes. Set aside.
Divide the potato dough into 3 balls. Oil your hands to prevent the dough from sticking too much. Take 1 ball, flatten it with your hands and place 1 1/2tbsp of the mince meat in the middle and spread it with a spoon so it lays flat against the potato dough. Then place the soft boiled egg in the middle. Using your hands close the edges of the dough over the filling to form a ball. Keep aside on a plate and form the rest of your potato balls.
In a separate bowl make the batter to coat the potato balls by mixing the plain flour, sparkling water, salt and paprika. Mix well with a spoon. It should have a thick enough texture to coat the potatoes
Fill a pot with olive or vegetable oil and heat over medium-high heat.
Dip the stuffed potato ball into the prepared batter and carefully place them in the hot oil and fry for about 5 minutes or until golden, turning over halfway through. Remove the potatoes from the oil and drain in a plate covered with paper towels to remove the excess oil. Enjoy !
FAQS and Tips
I recommend serving these potatoes with some aji verde sauce
If the potato dough breaks too much you can add 1 egg yolk to the dough to help it come together.
I recommend using a starchy potato variety such as Maris pipper or Yukon gold. Avoid waxy varieties as this will lead to dough breakage.
