Go Back
23. Bolivian Papitas 1

Bolivian Papitas Recipe

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 Servings
Course: Side Dish, Snack
Cuisine: Bolivian
Calories: 351
Ingredients Equipment Method Notes

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

Equipment

  • Large saucepan with lid
  • Mixing bowl
  • fine mesh sieve
  • Frying pan
  • Slotted spatula
  • Plates for serving
  • Paper towels

Method
 

Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
  1. a. Place the sieve in a sink and run cold water over the quinoa, gently swirling it around.
  2. b. Continue rinsing until the water runs clear. Set aside.
In a medium-sized saucepan, bring 2 cups of water to a boil.
  1. a. Add the rinsed quinoa to the boiling water.
  2. 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.
  3. 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.
  1. a. Tear the slices of white bread into small pieces and add them to the beaten eggs.
  2. b. Pour the milk over the bread and eggs mixture, ensuring all the bread is soaked.
  3. c. Mix well until the bread is fully incorporated and forms a paste-like consistency.
Open the can of tuna and drain the water.
  1. a. Add the drained tuna to the egg and bread mixture.
  2. b. Squeeze the juice of two lemons into the bowl.
  3. c. Sprinkle the finely chopped chili pepper over the mixture.
  4. d. Season with salt and pepper to taste.
  5. e. Mix thoroughly until all the ingredients are well combined.
Heat vegetable oil in a frying pan over medium heat.
  1. a. Add enough oil to cover the bottom of the pan with a thin layer.
  2. 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.
  1. a. Flatten it slightly with the back of the spoon to form a round shape.
  2. b. Repeat the process, adding more spoonfuls of the mixture to the pan, but leaving enough space between them for flipping.
  3. c. Cook the papitas on each side for approximately 2-3 minutes or until golden brown.
  4. 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.
  1. a. Make sure to maintain the heat at a consistent medium level to avoid burning the papitas.
  2. Serve the Bolivian Papitas warm as a main course or snack.
  3. 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.