Papas Rellenas Fried ground beef and potato balls?, recipe request Options

[skullyspice]

It was ground beef rolled in a mashed potato ball and deep fried. I had them at a cuban restaurant in L.A., Mambos. Pappas Rellenos or something like that. Anyone have a recipe??

[Admin]

It was ground beef rolled in a mashed potato ball and deep fried. I had them at a cuban restaurant in L.A., Mambos. Pappas Rellenos or something like that. Anyone have a recipe??

Papas Rellenas

2 lbs. russet potatoes, peeled and quartered
Salt
3 eggs, separated
Pinch nutmeg
1/4 cup minced fresh parsley
Vegetable oil
1 cup picadillo
1 cup bread crumbs

1. Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.

2. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tbsp. picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.

3. Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.

Serves 6

ENJOY!

[foodiesleuth]

There is also a really good Papas Rellenas recipe in the Three Guys from Miami Cook Cuban Cookbook

I recently reviewed the book for a cookbook group in which I'm a member and tried the recipe to serve at the same time. It was a hit!

Sonia

[chuey1234]

Thanks for the recipe. I hope it tastes as good as I remember it when I lived in Cuba.

Papas Rellenas

2 lbs. russet potatoes, peeled and quartered
Salt
3 eggs, separated
Pinch nutmeg
1/4 cup minced fresh parsley
Vegetable oil
1 cup picadillo
1 cup bread crumbs

1. Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.

2. Oil palms of your hands, then shape  1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tbsp. picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.

3. Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.

Serves 6

ENJOY!

[Admin]

I also realized that there is a Cuban grocery store online that actually sells these cooked, click here to visit their website. The papas rellenas (fried stuffed potatoes) are in the frozen food section of their website.