Appetizers and Snacks

Papas Rellenas: A Street Food Favorite

Papas Rellenas stole my heart on a bustling street in Lima, Peru. During my South American travels, I discovered this fried, stuffed potato delight. Its crispy exterior and flavorful filling made it unforgettable

Papa Rellenas recipe

Papas Rellenas are stuffed potato balls. They are a popular Latin American dish. The dish consists of mashed potato balls filled with seasoned ground beef. Papas Rellenas originated in Peru during the War of the Pacific in 1879. The dish spread to Cuba and Puerto Rico. It became a beloved snack and appetizer in those countries.

Papas Rellenas are stuffed potato with ground beef

They are round and crispy on the outside. The inside contains fluffy potato and a savory filling with olives, raisins, meat, and spices. This dish reminded me of Japanese street food called korokke. Korokke and Papas Rellenas are not the same. But both dishes are made of potatoes and deep-fried in hot oil.

You can taste this street food in Peru, Cuba, or Puerto Rico, or make it at home. It goes well with sides like salsa criolla, white rice, and maduros. Tropical fruit salsa or fresh salads add brightness. For a dipping option, try spicy ají sauce or ketchup.

You can enjoy these stuffed potato balls with chicha morada, Inca Kola, and pisco sour. Peruvian beer, white wine, mojito, or caipirinha are also good options.

Here is how to make Papas Rellenas at home:

Stuffed potato balls are beloved snack and appetizer in Latin American.

Papas Rellenas

Papas Rellenas are golden-brown potato croquettes with a crispy exterior and a savory ground beef filling inside.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Side Dish, Snack
Cuisine Latin, South America
Servings 10

Nutrition

Calories: 167kcalCarbohydrates: 7gProtein: 7.7gFat: 11gVitamin C: 20mg

Ingredients
  

  • 3 medium potatoes suitable variety for mashing
  • ½ pound ground beef
  • 1/2 onion
  • 1 Clove of garlic
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 egg beaten
  • 1 tbsp cooking oil
  • 2 tbsps tomato passata
  • ¼ cup milk
  • Pinch of salt
  • ¼ tsp ground pepper
  • ¼ cup all-purpose flour

Instructions
 

  • Put a large pan of water on to boil. Peel the potatoes, chop into cubes and put into the boiling water. Cover with a lid and reduce heat to simmer.
  • While the potatoes are boiling, heat a little oil in a frying pan and add chopped onion and a crushed clove of garlic. When the onion is beginning to soften, add passata. Reduce heat and stir well.
  • Add 1 tsp of cinnamon and ground ginger, and beef. When the tomato passata has reduced, turn the heat off.
  • Tip the mixture above into a bowl. Mix well and add some of the beaten egg.
  • When the potatoes have softened, drain and mash with about a tbsp of milk and a dash of salt and pepper. Put everything in the fridge to cool for about half an hour.
  • In the meantime, cover a shallow dish with flour.
  • When the ingredients are cool, grab a small handful of the potato, make a well in the center of it and scoop a generous amount of the filling mixture into it. Cover with more potato and gently shape to make it round. Brush with some of the beaten egg, then cover in the flour by rolling it in the dish. Repeat until you have run out of potato.
  • Pour vegetable oil into a large, sturdy pot and heat it over medium-high heat until it reaches a temperature of 360°F.
  • Put the stuffed potato into a deep fryer and fry for approximately 4 minutes, or until it turns a golden hue, making sure to flip it halfway through for even cooking. Retrieve the potatoes from the oil using a slotted spoon and let them drain on a plate lined with paper towels.
  • If you don’t want to use fryer, you can bake those stuffed potatoes at 392°F. Make sure you brush them with oil before putting them in the oven. Put into a foil-lined baking tray and put into the oven for about 45 mins or until getting a golden crisp on the outside.
  • Serve with your favorite sauce.

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Keyword deep fried recipe, Latin American cuisine, papas rellenas, street food recipe, stuffed potato balls
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A chef making papas rellenas
Papas Rellena is a popular street food in Latin countries

Variations

Here are some popular variations of these stuffed potato balls:

  1. The vegetarian Papas Rellena version removes beef from the ingredients and adds some more vegetables like carrots and peas.
  2. Peruvian Style
    • Filling includes beef, onions, olives, eggs, and spices.
    • Aji peppers add a distinctive flavor.
    • Potato dough is formed into an oval around the filling.
    • The dish is deep-fried and served with salsa criolla.
  3. Cuban Style
    • The filling includes picadillo, cheese, or other meats.
    • Potatoes are boiled and mashed with cornstarch.
    • The dough is filled, rolled in breadcrumbs, and fried.
    • The dish can be gluten-free or vegan with substitutions.
  4. Colombian Style
    • The filling includes ground beef, rice, and cooked egg.
    • The dough is formed into balls and fried.
    • Balls are served as snacks or breakfast.
  5. Dominican Style
    • The filling includes beef with spices and vegetables.
    • The dish is sold at street food stands.
    • It is known for being filling.
  6. Puerto Rican Style
    • The filling includes meats or cheese.
    • The dish is called relleno de papa.
    • Potatoes are boiled, seasoned, and filled.
    • Filled dough is coated in egg wash and fried.

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