Rellenos de Papa (Stuffed Potato Fritters) are a beloved Caribbean and Latin American comfort food, especially popular in Puerto Rico, Cuba, and the Dominican Republic.
The crispy snack consists of mashed potato balls filled with a savoury meat mixture, then coated and fried until golden brown.
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How To Make Rellenos de Papa Stuffed Potato Fritters
If you’ve traveled to Puerto Rico, Cuba or the Dominican Republic you may have fallen in love with the Caribbeans love for deep-fried snacks.
Rellenos de Papa are stuffed mashed potato fritters that feature a golden brown crispy exterior and flavour-packed filling featuring an unique mixture of raisins, olives, capers and peppers.
You’ll find that recipes vary regionally, with Cuban versions featuring a picadillo filling featuring raisins (our favourite) and Puerto Rican iterations boasting adobo seasoning and sofrito meat filling, often served wtih aji hot sauce or mayo-ketchup for dipping.
Regardless of where you are in the Caribbean, Rellenos de Papa are enjoyed as an appetizer, snack or even a main dish, best served with rice and beans, fresh salad or plantains.
Rellenos de Papa Mashed Potato Fritters
Equipment
- French knife
- Large Skillet
- measuring cups
- measuring spoons
- Large pot
- Shallow Dish
- Slotted spoon
- Deep fryer or Wok
Ingredients
Picadillo
- 2 tbsp Olive Oil
- 1 Spanish Onion finely chopped
- 1/2 Red Bell Pepper stemmed, seeded and finely chopped
- 4 Garlic Cloves minced
- 350 g Ground Beef
- 1/2 cup Tomato Sauce
- Salt and Pepper to taste
- 1/4 cup Raisins
- 2 tsp Capers
- 1/4 cup Pimento-stuffed Green Olives sliced
Rellenos de Papa
- 2 lb Russet Potatoes
- 2 tbsp Butter
- 1 Egg beaten
- 4 tbsp Cornstarch
- Salt and Pepper
- 6 oz Cream Cheese
- Bread Crumbs for dusting
- Vegetable oil for deep frying
Instructions
Picadillo
- In a large skillet, heat the oil over medium heat until shimmering. Add the onion and pepper and saute until just softened, 5-7 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the beef to the pan and stir, breaking up the big chunks. Cook until the beef is browned, 10-12 minutes. Add the tomato sauce and season with salt and pepper. Mix well, cover and simmer for 25 minutes.
- Stir in the raisins, capers, and olives. Taste and adjust the seasoning to taste with salt and pepper. Allow to cool and set aside.
Rellenos de Papa
- Peel and quarter the potatoes. Bring a large pot of salted water to boil and add the potatoes. Lower the heat to medium and allow the potatoes to cook until tender, easily pierced with a fork. Drain potatoes then transfer to a bowl and mash them until they are smooth.
- Once the mashed potatoes have cooled add the butter, egg, cornstarch and salt and pepper combine until smooth.
- Spoon about 1/3 cup of the mashed potatoes into your cupped hand and lightly flatten into an oval. Spoon about 2 tbsp of picadillo into the centre of the potato mixture. Bring the sides of the potato cup over to cover the mixture, smoothing any cracks with your fingers. Repeat this process with the remaining mashed potatoes.
- Lightly toss each potato ball in a few tablespoons of bread crumbs scooped into a shallow dish. Shake off the excess.
- When you are ready to fry, heat at least 4 inches of oil in a large, heavy saucepan or wok over medium high heat until it reaches 375 F. Fry the rellenas until they are golden brown and heated through, 7-10 minutes. Remove them from the oil using a slotted spoon and let them drain on paper towels. Serve immediately.
Nutrition
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