Recipe
Papa rellena
Cuban stuffed potatoes: firm mashed potatoes filled with picadillo, cheese, or fish stew, breaded and fried until golden and crispy.
- Preparation30 min
- Cooking30 min
- Total time1 h
- Servings8 servings
- DifficultyMedium
Stuffed potatoes are exquisite. I suggest you serve them at the table as hot as possible, although I warn you that they disappear immediately.
Ingredients
Check off the ingredients you have.
Method
Prepare the mashed potatoes
- Wash, peel, and cut the potatoes into medium chunks.
- Boil the potatoes in salted water to taste until they are soft.
- Drain the water and mash the potatoes until you obtain a dense puree. Avoid adding milk or too much butter to maintain the proper consistency.
- Add a touch of pepper to the mashed potatoes if desired and let them cool.
Form the balls
- With your hands, take a portion of mashed potatoes and form a ball.
- Hollow out the center and place your filling of choice (picadillo, cheese, vegetables, etc.).
- Cover the filling with more mashed potatoes and round it well to seal it.
Bread
- Beat the eggs in a bowl.
- Pass the potato balls through the beaten egg and then through the breadcrumbs.
- Place them on a plate or tray without touching each other, so they do not lose their shape.
Fry
- Fry the stuffed potatoes in hot oil, turning them carefully so they brown evenly on all sides.
- Remove excess oil with paper towels and serve them very hot.
CiberCuba
Original video
In Spanish
