Rellenos de Papa Mashed Potato Fritters

No ratings yet

Rellenos de Papa are a popular Caribbean recipe, a mashed potato fritter deep fried until crispy with a sweet picadillo ground meat filling.

Prep Time40

Cook Time1 20

Total Time2

Course: Appetizer, Main Course, Snack

Cuisine: latin american

Keyword: Rellenos de Papa

Servings:

Calories: 451kcal

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.

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.