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Papa Rellena


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(makes 28-30)
Ingredients

  • 4 potatoes
  • Milk
  • 1 egg
  • Flour to coat
  • 50g raisins
  • Oil for frying
  • Juice of 1 lime
  • 1 tomato, diced
  • Dry breadcrumbs to coat
  • 6 tbsp oil
  • 500g minced beef
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tsp paprika
  • 2 tsp cumin powder
  • 1 tbsp Worcestershire sauce (or to taste)
  • 1 large red capsicum, finely diced or chop in blender
  • 1 large green capsicum, finely diced or chop in blender
  • 1 chilli, finely sliced
  • 1 tsp dried oregano
  • 1 tsp parsley, chopped
  • 2 tsp coriander, chopped
  • Pepper & salt to taste
  • Flour & dry bread crumbs to coat

Method

Peel the potatoes & cut into cubes & place them in a saucepan with salted water. Bring to the boil. Cook until tender. Drain & place the potatoes through a ricer or a potato masher & add 1 tablespoon milk. Set aside & allow to cool. Add 2 or 3 tablespoons of oil in a large frypan. Sauté the onion & garlic until softened, add the beef, cook for a few minutes then add the chilli & red & green capsicum. Add the tomato, cumin, oregano, paprika & cook for 5 minutes. Add the worcestershire sauce, parsley & raisins. Season with salt & pepper, & add the lime juice & chopped coriander. Allow to cool. Take a spoon of the potato mixture & place it in the palm of your hand. Flatten it out & place 1 teaspoon of filling in the centre. Fold it over & close by pressing the ends together. Flour the balls, roll in beaten egg & roll into dry breadcrumbs. Repeat until all the potato is used (you should have some remaining mince mix left over). Heat oil in a medium size pan & fry the balls until golden. Serve with red & green mojo sauce & olive mayonnaise. Recipes online.