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relleno de papa (receta boliviana) en un plato

Relleno de Papa (Bolivian Stuffed Potatoes)

Juicy meat filling with vegetables, wrapped in creamy mashed potatoes. The surprise of a piece of hard-boiled egg and an olive. In the end, a hint of spiciness from the llajua.

Course Appetizer, Breakfast
Cuisine Bolivian
Prep Time 30 minutes
Cook Time 48 minutes
Servings 12
Calories 381 kcal
Author Lizet Bowen

Ingredients

  • Potatoes:
  • 6 pounds potatoes (3 kilos)
  • 1 teaspoon salt
  • Filling:
  • 2 tablespoons oil
  • 1 medium red onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons parsley, minced
  • 8 ounces beef chuck, minced (225 grams)
  • 1 medium carrot, diced
  • 1/4 cup green peas
  • Salt and pepper to taste
  • 1/2 tablespoon dried oregano
  • 1 tablespoon yellow chili pepper if desired
  • 1 cup of water
  • 3 hard-boiled eggs, cut into 4 slices each
  • 12 green or black olives
  • 1 quart vegetable oil for frying
  • Batter:
  • 2 cups flour
  • 2 teaspoons of salt
  • 2 eggs
  • 2 cups water
  • Tomato and onion salad:
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 teaspoon olive oil
  • 1 teaspoon soy sauce
  • pepper to taste
  • Cabbage and carrot salad:
  • 1 small carrot, grated
  • 1 small piece of cabbage, finely cut (1/2 cup)
  • 1 teaspoon of olive oil
  • Salt and pepper to taste

Instructions

  1. Mashed potatoes: peel and cut the potatoes into small pieces. Put the potatoes in a saucepan with water and 1 teaspoon of salt and cook until the potatoes are soft. Drain the potatoes and mash until creamy. Taste for salt and add to taste. Reserve.

  2. Beef filling: In a large skillet, put 2 tablespoons of oil and heat over medium heat. Sauté the onion, garlic, and parsley until translucent. Add the meat and cook for 2 minutes. Add the chopped carrot, peas, salt, pepper, oregano, yellow chili pepper (if using), and 1 cup of water. Let cook for 10 minutes or until the water evaporates.

  3. How to assemble stuffed potatoes: Divide mashed potato into 12 equal portions (so you don't put more in one and then don't have enough for the rest).

    plate with olives, plate with mashed potatoes with meat in the middle
  4. Divide each portion in two. Press 1 portion in your hand (about half a centimeter thick/1/4 inch) trying to make a circle. Put 2 tablespoons of the filling in the middle, a slice of hard-boiled egg, and 1 olive. Use the other portion of mashed potatoes to cover it.
  5. Turn the potato ball with your hand to give it a round shape. Place it on a plate or tray, and follow the same steps with the rest of the ingredients.
    stuffed potato on a plate
  6. Batter: In a medium bowl, add flour, salt, eggs, and water and mix well with a spoon.

    bowl with batter and a stuffed potato in
  7. How to fry: In a medium saucepan (9 centimeters high - almost 4 inches and 18 centimeters - 7-1/2 inches in circumference) heat the oil over high heat for about 4 minutes before frying.

  8. Dip 1 stuffed potato in the batter (easier to do by hand) until it is completely covered, and very carefully put it in the hot oil. Fry for 3 to 4 minutes, or until golden brown.
  9. Scoop it out with a slotted spoon and place it on paper towels. Serve.
  10. Tomato and onion salad: mix all the ingredients and let it rest for 10 minutes before serving.

  11. Cabbage and carrot salad: mix all ingredients and serve.

Recipe Notes

Remember to use a tall pot or saucepan, with enough oil so that the rellenos are completely covered in the oil.

You can make both the filling and the mashed potatoes the day before.

While you fry the rellenos, you can heat the oven to a low temperature, and place them on a tray to keep them warm while you fry the rest.

The calories on this card are an approximation. When you fry food, depending on the temperature of the oil and how long you leave it in, it varies how much the oil absorbs.