Authentic Peruvian Papa Rellenas
A beloved street food and family favorite, Papa Rellenas are Peruvian stuffed potato croquettes filled with a savory meat mixture, seasoned with traditional spices, and fried to golden perfection. This dish blends the heartiness of mashed potatoes with bold flavors and crispy texture, often served with salsa criolla or aji sauce.
Ingredients
- 1.5 kg yellow potatoes
- Salt, to taste
The Filling
- 2 tbsp vegetable oil
- 1 medium onion
- 2 garlic cloves
- 250 g ground beef
- 1 tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp paprika
- Salt and black pepper, to taste
- ¼ cup black olives, chopped (optional)
- ¼ cup raisins (optional)
- 2 hard-boiled eggs
The Crispy Coating
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup breadcrumbs
Instructions
- -Prepare the PotatoesPeel, boil, and mash the potatoes until smooth. Add salt to taste and let them cool.-Make the FillingIn a pan, heat oil and sauté the onion and garlic until soft. Add the ground meat and cook until browned. Stir in tomato paste, cumin, paprika, salt, and pepper. Mix in olives, raisins, and chopped egg. Let cool.-Shape the Papa RellenasLightly oil your hands. Take a portion of mashed potato and flatten it. Add a spoonful of filling in the center and seal the edges, forming an oval shape. Ensure no cracks.-Coat the RellenasRoll each rellena in flour, dip in beaten egg, then coat with breadcrumbs.-Fry to PerfectionFry in hot oil (about 350°F / 175°C) until golden brown and crisp. Drain on paper towels.-Serve and EnjoyServe hot with salsa criolla or aji verde for an authentic Peruvian experience.
Notes
- Potato Type Matters: Use starchy potatoes like Yukon Gold or Peruvian yellow potatoes for the best texture. Waxy varieties can make the dough sticky and hard to handle.
- Let the Potatoes Cool: Mash the potatoes while warm, but allow them to cool completely before shaping—this helps them firm up and hold their form during frying.
- Filling Flavor Boost: For an extra kick, add a small amount of aji amarillo or aji panca paste to the meat filling.
- No Filling Spills: Make sure your filling is not too wet. Drain any excess liquid before stuffing, or the potatoes may crack when frying.
- Coating Tip: For extra crunch, double coat the rellenas — first with flour, then egg, then breadcrumbs twice. This helps prevent oil absorption and gives a golden crisp.
- Frying Safety: Use a deep, heavy-bottomed skillet and fry in small batches to maintain oil temperature. Drain on a wire rack or paper towels.
- Freezer-Friendly: You can shape and freeze uncooked rellenas. Just fry them straight from the freezer — no need to thaw.
- Perfect Pairing: Serve with salsa criolla (lime-marinated onions) or aji verde (spicy green sauce) to elevate the dish.
- Regional Twist: In Arequipa, Papa Rellenas may include local cheeses or spicy rocoto chili. Some coastal versions even feature seafood fillings!