Columbian style stuffed potatoes or papas rellenas are delicious appetizers or snacks. It is a Latin American version of croquettes- crunchy on the outside yet creamy with a burst of flavor once you take a bite.

 

Ingredients:

Vegetable oil for frying

5 medium potatoes

1/4 teaspoon salt

For the meat filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 pound ground beef

For the vegetable filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 cup frozen carrots

1/2 cup frozen peas

For the batter:

1 egg

1/4 cup all-purpose flour

1/4 cup milk

Salt and pepper to taste

 

Wash and scrub the potatoes under running water. Peel them and slice them into medium sized chunks. After, place them in a medium sized pot with water over high heat. Add 1/4 teaspoon of salt. Bring the potatoes to a boil. After, reduce the heat to medium and cook the potatoes for another 15-20 minutes or until the potatoes are soft. Drain the potatoes and put them in a large bowl. Mash the potatoes with a fork or a potato masher. Set aside.

Next, prepare the filling by heating a tablespoon of olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes until they are fragrant. Add the scallions, cumin, salt and pepper. Cook it for another 5 minutes or until the onions are translucent. Stir in the beef and allow it to cook for another 10-15 minutes or until the beef is browned and cooked. Remove it from the heat and allow it to cool.

After, prepare the batter by combining the egg, flour and milk. Whisk it for 2-3 minutes or until the mixture becomes smooth. Season it with salt and pepper.

Portion the mashed potatoes into 10 equal parts. Form each part into a ball using your palms. Flatten the ball and spoon 1 1/2 tablespoons of filling at the center of each flattened ball. Fold the ends together to enclose the filling and form another ball. Do this for the remaining potato balls.

Half fill a heavy pot or Dutch oven with vegetable oil. Place the pot over medium heat. Dip the stuffed potato ball into the prepared batter and then deep fry them in the pot with hot oil. Fry them for 3-5 minutes or until they are golden brown. Transfer the cooked stuffed potato balls to a colander or plate lined with paper towels to drain the excess oil. Transfer them to a platter and serve with aji picante (Colombian chili sauce)

 

Photo Courtesy Of:   balise42