Bolivian Papitas Recipe
The Bolivian Papitas Recipe is a traditional dish that originates from Bolivia, a country in South America. The dish includes a combination of ingredients like quinoa, eggs, white bread, milk, canned tuna, lemons, chili pepper, vegetable oil, salt, and pepper.
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Servings: 8 Servings
Calories: 351 kcal
Equipment
- Large saucepan with lid
- Mixing bowl
- fine mesh sieve
- Frying pan
- Slotted spatula
- Plates for serving
- Paper towels
Ingredients
- 1 lb quinoa
- 5 eggs
- 5 slices white bread
- ½ cup milk to soak the bread) to soak the bread)
- 16 oz. tuna in water well drained
- 2 lemons
- 1 chili pepper finely chopped
- Vegetable oil for frying)
- Salt
- Pepper
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
- a. Place the sieve in a sink and run cold water over the quinoa, gently swirling it around.
- b. Continue rinsing until the water runs clear. Set aside.
In a medium-sized saucepan, bring 2 cups of water to a boil.
- a. Add the rinsed quinoa to the boiling water.
- b. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
- c. Once cooked, fluff the quinoa with a fork. Set aside.
In a large mixing bowl, crack the eggs and whisk them until well beaten.
- a. Tear the slices of white bread into small pieces and add them to the beaten eggs.
- b. Pour the milk over the bread and eggs mixture, ensuring all the bread is soaked.
- c. Mix well until the bread is fully incorporated and forms a paste-like consistency.
Open the can of tuna and drain the water.
- a. Add the drained tuna to the egg and bread mixture.
- b. Squeeze the juice of two lemons into the bowl.
- c. Sprinkle the finely chopped chili pepper over the mixture.
- d. Season with salt and pepper to taste.
- e. Mix thoroughly until all the ingredients are well combined.
Heat vegetable oil in a frying pan over medium heat.
- a. Add enough oil to cover the bottom of the pan with a thin layer.
- b. Allow the oil to heat up for a few minutes until hot but not smoking.
Take a spoonful of the mixture and carefully drop it into the hot oil.
- a. Flatten it slightly with the back of the spoon to form a round shape.
- b. Repeat the process, adding more spoonfuls of the mixture to the pan, but leaving enough space between them for flipping.
- c. Cook the papitas on each side for approximately 2-3 minutes or until golden brown.
- d. Use a slotted spatula to transfer the cooked papitas to a plate lined with paper towels to absorb any excess oil.
Continue frying the remaining mixture in batches until it is all used, adding more oil if necessary.
- a. Make sure to maintain the heat at a consistent medium level to avoid burning the papitas.
- Serve the Bolivian Papitas warm as a main course or snack.
- a. You can accompany them with a side salad or a dipping sauce of your choice.
Notes
Use a fork to fluff the cooked quinoa for a lighter texture.
Soak the white bread in milk until it becomes soft for better binding.
Add additional spices or herbs to the mixture for added flavor variations.
Use a non-stick frying pan or lightly grease the pan to prevent sticking.
Experiment with different toppings or dips to enhance the papitas' taste.
Nutrition
Calories: 351kcal | Carbohydrates: 47g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 242mg | Potassium: 531mg | Fiber: 5g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 5mg
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