Ingredients
Equipment
Method
Prep
- Peel the potatoes
- Fill a pot with water, dice the potatoes, and add them to the pot of salted water
Cook and Mash the Potatoes
- Boil the potatoes until they’re tender – roughly 15 minutes.
- Drain, then mash the potatoes in the pot while still warm to remove excess water.
- With a whisk, continue mixing, add salt to taste, and set aside.
Prepare the Filling
- Dice the tomatoes and scallions, then preheat a skillet, add a pinch of avocado oil to the hot skillet, add the onions and tomatoes, and cook until caramelized.
- Add the ground beef and the seasoning, and stir well, caramelizing the ground beef. Add salt to taste.
Form and Fill
- Evenly divide the mashed potato by weight or size. I find the ideal size to be 1/3 to 1/2 cup each.
- Form a ball and flatten it to a disc with your hand. With a spoon, fill each ball with two tablespoons of ground beef filling.
- Close the disc and form into a ball. Carefully making sure all the sides, and edges are sealed.
Prepare the Batter
- Whisk the milk, flour, eggs, and salt in a medium-sized bowl.
- Coat each ball with the Batter
- Optional: Dip them in breadcrumbs before frying.
Fry the Stuffed Potatoes
- Fry the papas rellenas in hot avocado or vegetable oil until golden and crispy.
- Fry in batches to prevent overcrowding. Keep the oil temperature steady for even cooking.
- Fry each ball for 8-10 minutes, until golden brown, then place on a cooking rack.
Nutrition
Notes
Top Tips
- Mash the potatoes in a pot on low heat to evaporate, and remove excess liquid from the potatoes.
- Allow the mashed potato to cool before forming into balls and stuffing the papas rellenas.