Peruvian Papas Rellenas

Ingredients

• 1kg potatoes, boiled and mashed
• 2 eggs (1 for binding, 1 for coating)
• For filling: 400g beef mince, 1 onion, 3 garlic cloves, 1 tbsp aji panca paste (or paprika+chilli), 1 tsp cumin, 100g black olives chopped, 2 boiled eggs chopped, raisins
• Flour
• Breadcrumbs
• Oil for frying
• Salt

Instructions

1. Cook the filling: brown the mince with onion, garlic and spices; stir in olives, boiled eggs and raisins; cool.
2. Mix the mashed potato with 1 raw egg and salt to a firm dough.
3. Flatten a handful in your palm, place filling in the centre, and seal into an oval.
4. Roll in flour, dip in beaten egg, roll in breadcrumbs.
5. Fry in hot oil until golden, 4 minutes; drain.

Serving suggestions

• Serve with salsa criolla (lime-onion salad).

Storage & reheating

Best fresh; uncooked papas freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions