Papas Rellenas - Stuffed Potato Balls Recipe

Papas Rellenas
Isabelle Hurbain-Palatin/Flickr
Ratings (15)
  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
705 Calories
70g Fat
11g Carbs
11g Protein
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Nutrition Facts
Servings: 12 to 16 servings
Amount per serving
Calories 705
% Daily Value*
Total Fat 70g 89%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 95mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Protein 11g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many versions of fried or baked potato balls with a variety of fillings throughout the Caribbean. This recipe is my version.

Miniature potato balls make perfect for snacks, appetizers, or party trays. Large papas rellenas make a filling lunch, side dish or hand-held snack.

Ingredients

  • 2 pounds mashed potatoes (hot)
  • 2 eggs (lightly beaten)
  • 3 tablespoons butter (or margarine)
  • 4 teaspoons corn starch
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 4 tablespoons sofrito
  • 4 tablespoons tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 4 to 5 cups vegetable oil (for deep frying)

Steps to Make It

  1. Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.

  2. In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.

  3. Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.

  4. Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.

  5. Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.

  6. Repeat until mix is used up.

  7. Deep fry the stuffed potato balls until golden (about 2 minutes).

  8. Remove and drain on paper towels.

Also try Aloo Balls - Cynthia Nelson's fried potato balls recipe from Guyana, and Trinidad and Tobago islands.