Peruvian Papa Rellenas
- Yield: 8-12
- Prep Time: 34 minutes
- Cooking Time: 45 minutes
- 2 lbs Potatoes
- 1/4 cup Vegetable oil, plus more for frying
- 1 lb Ground beef
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Ají panca paste, optional
- 1 tbsp Tomato paste
- 2 Hard-boiled eggs, chopped
- 1/2 cup Raisins
- 1/2 cup Black olives, sliced
- Salt, to taste
- Black pepper, to taste
- Parsley, chopped
- All-purpose flour
- 2 Eggs, lightly beaten
- Boil a pot of water and cook the potatoes until tender, about 20 minutes. Drain the water and peel potatoes as soon as they are cool enough to handle.
- Pass the potatoes through a ricer, then stir in salt and pepper to taste. Cover and set aside.
- Heat the oil in a pan over high heat. Once hot, add the onion and garlic, then the tomato paste and ají panca, stirring continuously.
- Mix in the ground beef, salt and pepper. Cover the pan and cook over low heat for 15 minutes, stirring occasionally.
- Gently mix in the hard-boiled eggs, raisins, olives and parsley and turn off the heat.
- Put the flour in a bowl and the eggs in another.
- Place 1 inch of oil in a pot and heat to high heat.
- With floured hands, knead the potatoes briefly, then take a handful of the dough and flatten it between your hands. With a spoon put a portion of the meat filling in the center of the potato round. Close it with some extra potato dough and form into a football shape.
- Roll the patty in the eggs, then the flour, shaking off the excess. Place in the hot oil and fry, turning occasionally until it forms a golden, crispy layer on all sides. Move to a paper towel-lined plate. Repeat until all potato and filling is used.
- Serve immediately.
Recipe adapted from PeruDelights.com