Relleno de Papa
Crispy golden potato balls stuffed with delicious picadillo! Choose from either a beef or mushroom filling.
By: Carolina Ginorio | @caroginorio_pr
A relleno de papa is one of the stars of the frituras food group in Puerto Rico but there seems to be a version of this delicious snack in many other cultures. These potato stuffed balls are similar to croquettes and filled with picadillo fried until perfectly golden and crispy. Another way to look at it is as a shepherd's pie on the go. I love the classic recipe that consists of a beef picadillo filling but I decided I wanted to create a meatless version. I know I’m not the only one out there trying to cut out the amount of meat we eat as a new year’s resolution. By using mushrooms this dish becomes vegetarian but it can also become vegan by using a butter and egg substitute. A relleno de papa can easily be enjoyed on its own but topping it with mayo ketchup or son piqué will take it to the next level. Enjoy!
About Carolina
My name is Carolina Ginorio, I was born and raised in San Juan, Puerto Rico. I use my love of food and my background in design to make videos that highlight how fun it is to cook and eat Puerto Rican food. I started cooking as a way to feel at home even when I was far away, so although I may not make it the way your abuela would, each bite is sure to transport you to my favorite island on the globe.
Rellenos de Papa
Carolina Ginorio
12
40 minutes
15 minutes
Crispy golden potato balls stuffed with delicious picadillo! Choose from either a beef or mushroom filling
Ingredients
- 2 lbs potatoes
½ cup butter (butter substitute for vegan version)
1 egg (or egg substitute)
- 2 tbsp cornstarch
- 1 lb of ground beef or mushrooms (for vegetarian and vegan version)
- 2 tbsp olive oil
2 tbsp Loisa Sofrito
- ⅔ cup chopped onion
- 2 garlic cloves minced
- 2 tbsp red peppers
- ½ tsp vinegar
2 tbsp Loisa Organic Sazón
1 tbsp Loisa Organic Adobo
½ tsp Loisa Organic Oregano
- ¼ cup tomato sauce
Loisa Sal Marina to taste
Loisa Organic Ground Black Pepper to taste
- ½ cup of flour for surface and hands
Directions
Peel and cut the potatoes into cubes.
In a large pot with water and salt, boil the potatoes for 20 minutes or until fork tender.
- Once boiled, strain the water and add them to a bowl. Mash the potatoes until smooth.
Add in the egg, butter, cornstarch, and 1 tbsp of Sazón. Mix until combined. Set the potato mix aside in the fridge until it fully cools down.
- While the potato mix cools down, prepare the filling. In a pan, heat the olive oil.
Add in the Sofrito, the chopped onions and the minced garlic. Mix until the onion turns translucent, approximately 5 minutes.
Once the filling has cooled down, pull out the potato mix from the fridge to start forming the ball shape.
Cover your hands in flour and add ¼ cup of the potato dough to the palm of your hands. Create a ball and flatten it. Add a large tablespoon of filling to the center and then fold the dough over the filling to create a ball once again. Add more flour to your hands as needed so the potato mix won't stick to your hands.
- Once you’re done forming the balls, heat up the frying oil to 375 F.
Fry the rellenos de papa for 3 minutes on each side or until each side is a dark golden brown.
- Enjoy!
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Rellenos de Papa
Carolina Ginorio
12
40 minutes
15 minutes
Crispy golden potato balls stuffed with delicious picadillo! Choose from either a beef or mushroom filling
Ingredients
- 2 lbs potatoes
½ cup butter (butter substitute for vegan version)
1 egg (or egg substitute)
- 2 tbsp cornstarch
- 1 lb of ground beef or mushrooms (for vegetarian and vegan version)
- 2 tbsp olive oil
2 tbsp Loisa Sofrito
- ⅔ cup chopped onion
- 2 garlic cloves minced
- 2 tbsp red peppers
- ½ tsp vinegar
2 tbsp Loisa Organic Sazón
1 tbsp Loisa Organic Adobo
½ tsp Loisa Organic Oregano
- ¼ cup tomato sauce
Loisa Sal Marina to taste
Loisa Organic Ground Black Pepper to taste
- ½ cup of flour for surface and hands
Directions
Peel and cut the potatoes into cubes.
In a large pot with water and salt, boil the potatoes for 20 minutes or until fork tender.
- Once boiled, strain the water and add them to a bowl. Mash the potatoes until smooth.
Add in the egg, butter, cornstarch, and 1 tbsp of Sazón. Mix until combined. Set the potato mix aside in the fridge until it fully cools down.
- While the potato mix cools down, prepare the filling. In a pan, heat the olive oil.
Add in the Sofrito, the chopped onions and the minced garlic. Mix until the onion turns translucent, approximately 5 minutes.
Once the filling has cooled down, pull out the potato mix from the fridge to start forming the ball shape.
Cover your hands in flour and add ¼ cup of the potato dough to the palm of your hands. Create a ball and flatten it. Add a large tablespoon of filling to the center and then fold the dough over the filling to create a ball once again. Add more flour to your hands as needed so the potato mix won't stick to your hands.
- Once you’re done forming the balls, heat up the frying oil to 375 F.
Fry the rellenos de papa for 3 minutes on each side or until each side is a dark golden brown.
- Enjoy!