RCI-SN.002.0254.001
Rellenos de Papa
Stuffed potato fritters
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of white potatoes (peeled washed and cut up into quarters.)2 pounds
- of [http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon sazón] or 1 teaspoon achiote powder1 package
- stick of salted butter½ unit
- 1 unit
- 2 unit
- 1 tablespoon
- of meat filling1½ cups
Method
1
Boil the quartered white potatoes in salted water until tender, approximately 15-20 minutes, then drain well.
2
Mash the cooked potatoes with the butter, sazón (or achiote powder), salt, and pepper until smooth.
3
Mix the cornstarch into the mashed potatoes until fully incorporated, then allow the mixture to cool slightly.
4
Once cooled enough to handle, wet hands with water and form approximately 8 potato balls, gently flattening each into a disc shape.
5
Place about 2-3 tablespoons of meat filling in the center of each disc, then fold and seal the potato around the filling to form an oval patty.
6
Dip each relleno into the beaten eggs, coating all sides evenly.
7
Heat oil in a large skillet over medium-high heat and carefully fry the rellenos until golden brown on both sides, about 3-4 minutes per side.
7 minutes
8
Transfer the finished rellenos to a paper towel-lined plate to drain excess oil before serving.