Vegetarian Papas Rellenas
These Vegetarian Papas Rellenas are a delicious twist on the traditional Chilean favorite—crispy on the outside, creamy on the inside, and filled with a flavorful veggie-based stuffing. Whether baked or fried, they’re a comforting and satisfying meal that everyone can enjoy.
Ingredients
- 2.2 lbs Potatoes
- 2 cups Vegetarian Filling (use sautéed vegetables such as bell peppers, spinach, mushrooms, onions, and garlic, seasoned with salt, pepper, and spices)
- ½ cup Breadcrumbs or Flour
- Oil
Optional Additions (to elevate the dish):
- ½ cup Grated cheese
- 2 tbsp Fresh herbs (cilantro, parsley)
- 1 tsp each Spices (paprika, cumin)
- A pinch of chili flakes for heat
Instructions
- -Cook and Mash the PotatoesBoil the chopped potatoes in salted water until fork-tender. Drain and mash until smooth. Let cool to room temperature.-Prepare the FillingIn a skillet, sauté your choice of vegetables (onions, garlic, spinach, mushrooms, bell peppers, etc.) in a bit of oil until softened and fragrant. Season with salt, pepper, and spices. Optional: stir in grated cheese and fresh herbs. Let the filling cool.-Assemble the PapasWith damp hands, take a handful of mashed potato and flatten it into a disc (~1/4 inch thick). Place a spoonful of filling in the center and carefully fold the edges over to enclose. Shape into a ball or oval.-Coat for CrispinessRoll each stuffed potato in breadcrumbs or flour to coat evenly.Cook the Papas-To Fry: Heat oil in a pan over medium heat. Fry papas for 3–4 minutes per side, until golden and crisp.-To Bake: Preheat oven to 400°F (200°C). Place papas on a baking tray lined with parchment, brush with oil, and bake for 20–25 minutes, flipping halfway through.-Serve and EnjoyServe hot with fresh herbs, a dipping sauce, or a side salad.
Notes
- Best Potato Type: Use starchy potatoes like Russet or Yukon Gold—they mash easily and hold their shape well when fried or baked.
- Cool Before Shaping: Make sure both the mashed potatoes and the vegetable filling are completely cooled before assembling. This helps prevent them from falling apart.
- Moisten Your Hands: Lightly wet your hands with water or oil to prevent the mashed potato from sticking while shaping the discs.
- Customize the Filling: You can switch up the vegetables depending on what you have on hand—grated carrots, corn, or zucchini work great too. Just avoid using too much moisture.
- Cheese Tip: Adding a small cube of mozzarella or grated cheese inside each papa gives a delicious melty surprise.
- Baking Tip: If baking instead of frying, flipping halfway through ensures an even, crispy crust on both sides.
- Freezer-Friendly: Assemble the papas, freeze on a tray, and then transfer to a freezer-safe container or bag. They can be cooked directly from frozen—just add a few extra minutes to the cooking time.
- Serving Suggestion: Serve with salsa verde, chimichurri, or a simple garlic-yogurt dip for a flavor boost.