Menu Enter a recipe name, ingredient, keyword...

Cuban Papas Rellenas (stuffed potatoes)

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • Picadillo:
  • 2 lbs. large potatoes (peeled and quartered)
  • 1 lb. picadillo (seasoned ground beef)
  • Vegetable oil for frying
  • 1 C. dry bread crumbs
  • 4 eggs
  • 1 tsp. salt
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 small can tomato sauce
  • 1/4 C. dry white wine
  • Pimiento stuffed olives
  • Salt & pepper to taste

Details

Servings 6

Preparation

Step 1

Add salt to a pot of cold water, boil potaotes until soft. Drain and mash, set aside to cool.

Separate egg yolks from the whites in two bowls. Mix egg yolks into the mashed potatoes mixture, whisk egg whites for a minute.

Take 1/4 C. of mashed potatoes, form into a ball. Make a dent in the ball to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, then reseal it.

Reshape potato as a ball again. Dip the ball in the egg whites, roll ball in bread crumbs until coated. For crunchier coating, repeat egg whites and bread crumbs.

Refrigerate potato balls for at least 4 hours.

To fry, pour enough oil in skillett or frying pan to cover half of the balls. Oli should be 350 degrees. Place several balls into the frying pan and cook each side until golden brown, 2-3 minutes. Drain on paper towels.

Or deep fry at 375 degrees. Cook best deep-fried when frozen.

Picadillo:

Brown ground meat, onions and garlic. Pour out fat. Add tomato sauce and wine. Chop pimiento stuffed olives, add to meat mixture.

You'll also love

Review this recipe

PC Deep Covered Baker Garlic Cheese Potatoes SCOTTISH BEEF AND POTATOES