Papa Rellenas ( Stuffed Potato Croquettes)

Dive into making the most delicious Papa Rellenas ( Stuffed Potato Croquettes), where crispy mashed potato meets savory seasoned beef, all in a bite-sized treat. This no-breading version highlights a beloved appetizer's rich flavors and irresistible texture, perfect as a snack or side. Get ready to impress with every delicious bite!

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Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 207 kcal

Ingredients

2 lbs Potatoes
water
salt
1 cube no chicken bouillon
3 tablespoon cornstarch
1 ½ teaspoon adobo
1 teaspoon sweet paprika
1 ¼ cup of Puerto Rican Picadillo

Instructions

Prepare the Potatoes:

Start by making a slit in the potatoes, simplifying the peeling process after they've been boiled. Place them in a large pot, cover with water, add the bouillon cube and a pinch of salt, and boil. Then, let them simmer until they're tender but still hold their shape. Getting the potatoes right is crucial as they form the foundation of your Papa Rellenas.
Mash and Season: After boiling, drain the potatoes well. While they're still warm, mash them until smooth. Mix the cornstarch, adobo, sweet paprika, salt, and pepper until you achieve a uniform mixture. The cornstarch plays a pivotal role here, ensuring your croquettes have that signature crispy exterior we all love.
A Cheesy Twist: Here's where we add a delightful twist to the traditional recipe – stir in ½ cup of shredded Parmesan cheese into the potato mixture. This step infuses the croquettes with a subtle, cheesy richness and adds complexity to the flavors, making your Papa Rellenas stand out.

Prepare the Picadillo:

While the potatoes are setting aside and embracing the cheese, turn your attention to the Picadillo. Now's the perfect time if you still need to prepare your filling. Follow your favorite Puerto Rican Picadillo recipe, letting the flavors of olives and spices blend perfectly. Ensure the Picadillo is moist yet not too saucy to avoid making the potato balls soggy when stuffed.
Shape Your Croquettes: With your potato mixture and Picadillo ready, it's time to bring them together. Take a portion of the potato mixture and flatten it in your hand. Place a generous spoonful of Picadillo in the center, then carefully encase the filling with the potato, shaping it into a smooth ball. This step is where your Papa Rellenas start to form—each croquette is a flavor waiting to be unleashed.
The Crispy Finish: Roll each potato ball in cornstarch, shaking off any excess. This outer layer is crucial for achieving that irresistible crunch we all crave. IMPORTANT: Before frying, cool in the freezer for 5-10 minutes—heat oil in a deep fryer or a deep pan to 350°F (175°C). Fry the Papa Rellenas in batches, turning them until they're evenly golden and crispy. Drain them on paper towels to remove any excess oil.

Nutrition

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