RELLENOS DE PAPA (STUFFED POTATO BALLS)
Rellenos de papa (stuffed potato balls) recipe: deep fry genius creation of potato meets savory picadillo and then covered in a crusty heaven! Picadillo (ground beef hash) is surrounded by creamy, smooth mashed potatoes and then rolled in cornstarch, panko breadcrumbs and fried to golden brown perfection. Absolute yum!
Provided by Mexican Appetizers and More
Categories Appetizer
Time 1h
Number Of Ingredients 19
Steps:
- In a pot, combine potatoes, water and salt. Cook for 30 minutes or until potatoes are fork tender.Drain and immediately mash or put through a potato ricer.Add butter, egg, salt and cornstarch.Cool to room temperature.
- Follow carne molida recipe(link for recipe also in post)Let carne molida cool.
- Roast poblano pepper in a skillet over medium heat on both sides until nicely charred.
- Remove skin, seeds and stem. Rinse under cool water to get all seeds out.Add all ingredients to a blend and blend until smooth.Set aside until ready to use.
- Divide mixture in 12 balls.
- Cover palm of hand with cornstarch and make a hole in center of potato ball with fingers.
- Spoon the center with part of the picadillo mixture filling and bring mixture of potato over to cover filling.
- Coat lightly with cornstarch and proceed with remaining balls until all balls are ready.
- Note: Don't forget the light coat of cornstarch or potato balls can break apart while frying.
- If you are going to coat with panko crumbs, place egg wash in one bowl and panko breadcrumbs in another bowl.
- Place in egg wash first covering the entire ball with egg and then coat with breadcrumbs. Set aside and continue with other balls.
- Using a deep fryer, a deep skillet or saucepan add enough oil to cook potato balls comfortably. Note: When its time to add potato balls to oil, oil should cover balls at least halfway or fully.
- Bring oil to high heat (about 350 F) before adding balls or they will crumble if oil is not hot enough.Note: Check oil by adding a piece of crumb and if it sizzles, oil should be ready.
- Carefully add potato balls to oil when oil is hot.
- Cook until golden brown on all sides. Remove and drain on paper towels.
- Serve immediately with sauce and hot sauce (pique!).Enjoy!
Nutrition Facts : ServingSize 6 g, Calories 282 kcal, Carbohydrate 21 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 1931 mg, Fiber 4 g, Sugar 1 g
PAPAS RELLENAS - STUFFED POTATO BALLS
Steps:
- Gather the ingredients.
- Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
- In a frying pan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, stirring to break up the meat, 6 to 8 minutes.
- Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 10 to 15 minutes. Remove from heat and allow to cool.
- Dust your hands lightly with cornstarch. Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
- Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
- Repeat until mix is used up.
- Fill a pot with 2 inches of oil and heat to 370 F. Deep fry the stuffed potato balls until golden, about 6 to 8 minutes.
- Remove and drain on paper towels.
Nutrition Facts : Calories 234 kcal, Carbohydrate 10 g, Cholesterol 55 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, Sodium 428 mg, Sugar 1 g, Fat 17 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
STUFFED PROSCIUTTO BALLS
Make and share this Stuffed Prosciutto Balls recipe from Food.com.
Provided by English_Rose
Categories Ham
Time 15m
Yield 24 balls
Number Of Ingredients 5
Steps:
- Mix together first four ingredients to make a rough paste.
- Roll into 24 small balls.
- Wrap each ball in one of the quarters of prosciutto.
- Serve.
Nutrition Facts : Calories 10.6, Fat 0.8, SaturatedFat 0.6, Cholesterol 3.3, Sodium 42.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.6
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