Easy Potato Balls With Ground Beef Recipe
Bound to Recipe
Puerto Rican Papas Rellenas – mashed potato croquettes stuffed with flavorful picadillo (footing beef hash). They are fried to aureate perfection on the exterior while nonetheless creamy on the inside. Meat and potatoes join together to form the perfect appetizer!
Puerto Rican Papas Rellenas
Hey guys! I'm hither with my monthly Puerto Rican recipe for you. And let me tell you lot…these fried spud croquettes areamazeballs.Similar, literally.
Balls of mashed potatoes are filled with picadillo (a ground beef hash which is so flavorful information technology gives taco meat a run for its money), then fried until aureate brown and crispy. They are probably my favorite Puerto Rican titbit!
Puerto Rican papas rellenas, or rellenos de papa equally they are called, have a bit of a story in my family history. I've told you before how I used to think I was Puerto Rican as a child, although I'1000 actually half Mexican [full story here]. At that place are many contributing factors to this misconception, among which are these potato croquettes.
Every yr my family would attend the Mexican Festival in Milwaukee, WI. My female parent would brand a beeline by the mariachi bands, the jalapeño eating competition (and thegritocontest!), the vendors selling street tacos and cerveza, and head straight for the Puerto Rican berth where they fabricated these papa rellenas.
What the heck was a Puerto Rican stand was doing at a Mexican fiesta I'll never know – only you tin can see my defoliation, right?!
Well, one bite is all y'all need and those questions evaporate. Potatoes are my favorite food. I dear them in whatsoever class, just fried potatoes are the best of the best past far. Paired with incredibly flavorful meat, it's a combination that can't be crush.
You tin can observe my recipe for the picadillo filling here . *Practice not add together the diced potatoes chosen for in the recipe.*
This recipe only uses half the amount of picadillo, so you can either employ the leftovers in tacos or only brand one-half a batch of meat. Or you can double the amount of mashed potatoes and accept twice every bit many papas rellenas!
The fob to these croquettes is to mash the heck out of your potatoes so they turn mucilaginous and pliable. Actress cornstarch helps combat any stickiness every bit well.
Adding an egg helps with binding, just if you lot're able to knead the potatoes into a workable dough, the egg is not necessary. Eat them as is, or serve with my mayo-ketchup or garlic dipping oil.
Every bit always, feel free to shoot me an email at kitchengidget@gmail.com if you take any questions or hit me up on Facebook!
Instructions
- Peel potatoes and cut into uniformly sized chunks. Identify in a pot and cover with water. Salt the h2o about (two tablespoons). Boil until cooked through and easily pierced with a fork, nearly 20 minutes.
- Bleed potatoes well and return to pot. Permit whatsoever excess water evaporate. Brew with i tablespoon of cornstarch, egg and butter.
- Flour your hands with cornstarch and flatten about 1/ii cup of mashed potatoes into a disk in the palm of your mitt. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the tater upwardly and around the picadillo. Seal the edges and ringlet into a smooth ball. Echo until all the potato has been used up, making sure to coat hands in cornstarch each time.
- Deep fry the balls in hot oil (nigh 350°F) virtually v minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.
Nutrition Data:
Yield: 12 Serving Size: ane
Amount Per Serving: Calories: 106 Total Fatty: 4g Saturated Fatty: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 21mg Sodium: 77mg Carbohydrates: 17g Fiber: 2g Sugar: 1g Protein: 2g
Nutritional information provided is an gauge but. Please consult the labels of ingredients you employ for more authentic results.
Source: https://www.kitchengidget.com/2016/02/11/puerto-rican-papas-rellenas-stuffed-potatoes-croquette/
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