Papas Rellenas (Fried Stuffed Potatoes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Papas (Potatoes)4 large potatoes, peeled & boiled 1/2 teaspoon salt 4 eggs dry breadcrumbs flour, enough for rolling vegetable oil (for frying) 1 lb seasoned ground beef (picadillo) PICADILLO (SEASONED GROUND BEEF)1/2 cup chopped onion 1 green bell pepper, finely chopped 3 garlic cloves, minced 1 lb ground beef 1 teaspoon salt 2 teaspoons cumin 1 teaspoon freshly ground coarse black pepper 4 teaspoons tomato paste 1 tablespoon vinegar vegetable oil
To make the potatoes:.
2Boil potatoes until fully cooked.
3Drain potatoes and mash with salt.
4DO NOT ADD BUTTER, OIL, OR LIQUID.
5Let cool.
6Make meat mixture:.
7Saute onions and green pepper until onions are limp.
8Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
9Continue to cook until meat is completely cooked.
10Drain off excess fat and allow to cool.
11Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
12Stuff the indentation in each 1/2 with ground beef or picadillo.
13Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
14If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
15Dip ball into beaten egg and the flour until lightly covered.
16Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
17Refrigerate for 2-4 hours or you may freeze these for later use.
18Use frying pan with enough oil to cover half the ball at a time.
19Heat oil to frying time (375°F) and drop each potato ball into oil.
20BE CAREFUL!
21Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
22If you have deep-fryer heat oil to 375°F.
23Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
24DON'T OVERCOOK.
25Deep frying is best when they are frozen.
Number of Servings: 24
Recipe submitted by SparkPeople user STARSRAVEN.
2Boil potatoes until fully cooked.
3Drain potatoes and mash with salt.
4DO NOT ADD BUTTER, OIL, OR LIQUID.
5Let cool.
6Make meat mixture:.
7Saute onions and green pepper until onions are limp.
8Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
9Continue to cook until meat is completely cooked.
10Drain off excess fat and allow to cool.
11Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
12Stuff the indentation in each 1/2 with ground beef or picadillo.
13Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
14If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
15Dip ball into beaten egg and the flour until lightly covered.
16Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
17Refrigerate for 2-4 hours or you may freeze these for later use.
18Use frying pan with enough oil to cover half the ball at a time.
19Heat oil to frying time (375°F) and drop each potato ball into oil.
20BE CAREFUL!
21Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
22If you have deep-fryer heat oil to 375°F.
23Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
24DON'T OVERCOOK.
25Deep frying is best when they are frozen.
Number of Servings: 24
Recipe submitted by SparkPeople user STARSRAVEN.
Nutritional Info Amount Per Serving
- Calories: 359.9
- Total Fat: 29.6 g
- Cholesterol: 68.1 mg
- Sodium: 239.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.0 g
- Protein: 9.3 g
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