Papas Rellenas Recipe Chilean Style
A crispy, golden potato stuffed with savory beef, olives, eggs, and a touch of sweetness from raisins.
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Servings: 4
Calories: 350kcal
Cost: 10
Equipment
- A large pot for boiling potatoes
- Frying pan or oven tray
- A spatula or spoon for stirring
- mixing bowls
Ingredients
- 4 large potatoes peeled and cut into chunks
- 1 raw egg for binding the mash
- Salt and black pepper
- 1 tbsp cooking oil
- 1 small onion diced
- 2 garlic cloves minced
- 250 g ground beef or ground chicken, if you want it lighter
- 1 tsp ground cumin
- 1 tsp sweet paprika
- A pinch of chili powder optional
- 1 hard-boiled egg chopped
- 1 cup breadcrumbs
- 1 beaten egg for coating
- Oil for frying or baking instructions below
Instructions
- Boil and mash: Start by boiling the potatoes in salted water until fork-tender. Drain, mash until smooth, and let cool slightly. Mix in the raw egg, salt, and pepper.
- Prepare the filling: In a skillet, heat oil and cook the onions and garlic until soft. Add the ground beef and cook until browned. Season with cumin, paprika, chili powder, salt, and pepper. Fold in chopped hard-boiled egg and let it cool.
- Shape the balls: Take a scoop of mashed potato, flatten it in your palm, and place a spoonful of meat in the center. Carefully close the mash around the filling and shape into a ball or oval. Repeat.
- Bread them: Dip each one in beaten egg, then coat with breadcrumbs.
- Cook your way:
- To fry: Heat oil in a pan and cook until golden and crispy, turning gently.
- To bake: Preheat your oven to 400°F (200°C), place on a parchment-lined tray, and bake for about 20-25 minutes.
Notes
Add cheese for a creamy filling.
Use chicken for a lighter version.
Add cumin for an extra flavor boost.
Use chicken for a lighter version.
Add cumin for an extra flavor boost.
Nutrition
Calories: 350kcal
