Relleno de Papa
A ball of mashed potato stuffed with seasoned picadillo, coated and deep-fried until the outside turns deep golden and crackly. It's a popular fritura found at kiosks and cafeterias alongside alcapurrias.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Potato masher
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 14
- carbs
- 30
- protein
- 11
- calories
- 290
Instructions
- 1
Mash the boiled potatoes until smooth and season with salt. Mix in one egg and cornstarch to help it hold together.
- 2
Cook ground beef with sofrito (seasoning base) and tomato sauce until browned. Let this picadillo meat filling cool completely.
- 3
Flatten a portion of mashed potato in your palm. Add a spoonful of picadillo in the center.
- 4
Fold the potato over the filling to seal it completely. Shape it into a smooth ball.
- 5
Beat the remaining egg. Roll each ball in the egg, then coat it in breadcrumbs.
- 6
Chill the shaped rellenos (potato balls) in the refrigerator for 20 minutes.
- 7
Heat oil to 350°F on the stovetop. Fry rellenos 4-5 minutes, turning occasionally, until deep golden brown.
- 8
Drain on paper towels and serve hot.
Chef's tips
Chill the mashed potato shell briefly before frying so it holds its shape better in the hot oil.
Storage
Refrigerate uncooked, shaped rellenos up to 1 day.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Using watery mashed potatoes, which will not hold their shape
- •Adding too much picadillo, which causes the potato shell to crack
Serving suggestions
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