📝 About This Recipe
A crown jewel of Latin American street food, Papas Rellenas are soulful croquettes featuring a silky mashed potato exterior wrapped around a savory, spiced ground beef picadillo. These golden spheres are deep-fried to perfection, creating a satisfying shatter-crisp crust that gives way to a melt-in-your-mouth center. Whether found in a bustling Cuban bakery or a Peruvian market stall, they represent the perfect marriage of humble ingredients and sophisticated flavor.
🥗 Ingredients
The Potato Dough
- 2.5 lbs Russet Potatoes (peeled and cut into large chunks)
- 1 Egg (beaten, to bind the dough)
- 1 teaspoon Fine Sea Salt (plus more for boiling water)
- 1/4 cup All-purpose Flour (added to the dough for stability)
The Savory Picadillo Filling
- 1 lb Ground Beef (80/20 lean-to-fat ratio for flavor)
- 1 small Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1/2 cup Red Bell Pepper (finely diced)
- 1 tablespoon Tomato Paste
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 cup Green Olives (pitted and chopped)
- 2 tablespoons Raisins (optional, for a sweet/salty contrast)
The Breading and Frying
- 1 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Breadcrumbs (plain or seasoned)
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart.
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2
Drain the potatoes thoroughly and let them steam-dry in the colander for 5 minutes. This step is crucial to prevent a soggy dough.
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3
Mash the potatoes while still warm until completely smooth. Stir in one beaten egg, salt, and 1/4 cup of flour. Mix until a workable dough forms, then set aside to cool completely.
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4
While the potatoes cool, prepare the filling. In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles.
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5
Add the diced onion, bell pepper, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables are translucent and soft.
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6
Stir in the tomato paste, cumin, smoked paprika, chopped olives, and raisins. Cook for another 3-4 minutes to meld the flavors. Season with salt and pepper to taste.
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7
Transfer the beef mixture to a bowl and let it cool. If the filling is too greasy, drain the excess fat so it doesn't leak through the potato.
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8
To assemble, take a golf-ball-sized portion of potato dough and flatten it into a disc in your palm, about 1/2 inch thick.
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9
Place a tablespoon of the beef filling in the center. Carefully fold the potato edges over the meat, pinching to seal, and roll it gently into a smooth ball or oval shape.
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10
Set up a breading station: one bowl of flour, one bowl with the two beaten eggs, and one bowl with breadcrumbs.
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11
Dredge each potato ball in flour, dip in the egg wash, and then coat thoroughly with breadcrumbs, pressing lightly so they adhere.
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12
Heat 2-3 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
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13
Fry the potatoes in batches of 3 or 4 for about 4-5 minutes, turning occasionally, until they are deep golden brown and crispy all over.
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14
Remove with a slotted spoon and drain on paper towels. Let them rest for 5 minutes before serving to allow the heat to even out.
💡 Chef's Tips
Always use starchy Russet potatoes; waxy potatoes like Red or Yukon Gold can make the dough too gummy to handle. Let the mashed potatoes cool completely before shaping; warm dough is fragile and will likely fall apart in the oil. If the dough is sticking to your hands, lightly dust your palms with flour or rub them with a tiny bit of oil. Ensure your oil is at the correct temperature (350°F); if it is too cold, the potatoes will absorb oil and become greasy, and if it is too hot, the outside will burn before the center is hot. You can prepare the balls up to a day in advance and keep them refrigerated until you are ready to fry.
🍽️ Serving Suggestions
Serve with a side of Salsa Criolla (Peruvian lime-marinated red onions) for a bright, acidic contrast. Offer a ramekin of spicy Aji Verde (green chili sauce) or a simple garlic aioli for dipping. Pair with a cold glass of Chicha Morada or a crisp pilsner beer to cut through the richness. Serve alongside a simple green salad with a citrus vinaigrette for a complete meal. For a traditional Cuban experience, serve with a side of black beans and rice.