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–+ servings
Servings: 4 servings

Papa Rellenas - Cuban Deep-Fried Stuffed Potatoes

Papa Rellenas, or deep-fried stuffed potatoes, are a popular dish in many Latin American cuisines, especially in Cuba, where they are considered a classic comfort food. This delicious snack consists of soft, mashed potato filled with spicy and flavorful meat, which is then shaped into small balls or ovals, breaded, and deep-fried until they are golden brown and crispy on the outside, yet delightfully soft and juicy inside.
Author: Per Asmussen
Course: Snack, Starter, Tapas
Cuisine: Central American
Keyword: beef, frying oil, Potato, Snack, Starter, tapas
Prep Time: 25 minutes
Cook Time: 15 minutes
Metric - US Customary

Equipment

  • 1 Deep fryer or
  • 1 Airfryer

Ingredients

Potato Dough

  • 650 gram Potato
  • 110 gram Potato Flour
  • 50 gram Butter
  • 30 gram Parmesan freshly grated
  • 1 pcs. Egg
  • 15 gram Milk
  • Salt and Pepper
  • 2.4 gram Onion Powder
  • 2.3 gram Paprika

Fill

  • 2 cloves Garlic
  • 1 pcs. Onion
  • 13.5 gram Oil
  • 2.3 gram Smoked paprika
  • 1.1 gram Cayenne Pepper
  • 2.1 gram Cumin
  • 1.35 gram Chili Powder
  • 6 gram Salt
  • 400 gram Ground beef
  • 15 gram Tomato Puree pitted, can be omitted
  • 50 gram olive

Breading

  • 52 gram Wheat Flour
  • 1 pcs. Egg beaten
  • 50 gram Grate or panko

Instructions

Potato Dough

  • Peel the potatoes and cut them into smaller pieces.
  • Put the potatoes in a pot with lightly salted water.
  • Boil them until they are completely tender.
  • Drain the water and mash the potatoes, it can just be done with a fork.
  • Mix potato flour, butter, grated parmesan, egg, and milk into the potatoes and stir together - possibly with your hands. It should become a rather sticky dough.
  • With wet hands, form 12-16 balls from the potato dough.
  • Flatten each ball into a pancake shape, and place 2 tbsp of filling in the middle of each pancake.
  • Fold the potato dough around the filling and shape it into a ball. Keep your hands moist so the dough doesn't stick.
  • Place each finished dough ball on a plate/cutting board sprinkled with flour.
  • You can advantageously freeze them for 1-2 hours, so they are easier to bread and cook.

Filling

  • Cut the onion into small cubes and the garlic cloves into thin slices.
  • Heat a pan on high heat (12 out of 14 on my stove).
  • Add oil and tomato paste to the pan when it is hot.
  • Let the tomato paste get some color, it takes a minute or two.
  • Add the meat and spices.
  • After a few minutes, turn down to medium-high heat (8 out of 14 on my stove) and add the onions and garlic.
  • Let it simmer for 10 minutes and take it off the heat.
  • Let it cool slightly and it is now ready to be stuffed into the potato balls.

Deep-Frying Preparation

  • Place flour, beaten egg, and bread crumbs in each their own bowl/plate.
  • Dip each ball first in wheat flour, then egg, and finally bread crumbs.
  • Deep-fry for 3-4 minutes at 180 degrees Celsius (356 degrees Fahrenheit) - the filling is cooked, so it's just about getting the breading crispy. If you've had them cooled down, they will need 1-2 minutes more.
  • Enjoy.

Airfryer Preparation

  • After they have been breaded, spray them with oil and place them in your airfryer.
  • Cook the balls for 10 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
  • Then turn them and spray them again.
  • Cook for 5 more minutes and they are ready to be served.
  • Enjoy.