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13. Bolivian Stuffed Potatoes 1

Bolivian Relleno de Papa Recipe

5 from 1 vote
Bolivian Relleno de Papa Recipes are a delightful dish that combines mashed potatoes and a flavorful filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 Servings
Course: Main Course, Side Dish
Cuisine: Bolivian
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes mash
  • 2 pounds potatoes peeled and quartered
  • 2 quarts water or use 4 cups of lowsodium chicken broth and 4 cups of water for more flavor, about 8 cups
  • 1 ½ tablespoons kosher salt
  • 4 tablespoons butter
  • 1 egg slightly beaten
  • ½ teaspoon salt
  • 1 tablespoon cornstarch you'll need more cornstarch to coat your hands and the balls
  • Vegetable oil for deepfrying
For the basic meat filling (picadillo)
  • 2 tablespoons olive oil
  • ¼ cup onion diced and white
  • ¼ cup green bell pepper chopped (this ingredient is optional)
  • 3 cloves garlic peeled and minced
  • 1 pound ground beef seasoned to your liking
  • 4 ounces tomato sauce or 3 tablespoons of tomato paste
  • 1 teaspoon dried oregano
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons green olives chopped pimento stuffed
  • 1 teaspoon brine from green olives
  • ½ teaspoon kosher salt

Equipment

  • Large mixing bowl
  • Mediumsized saucepan
  • Potato masher or fork
  • Baking sheet or casserole dish
  • Mixing spoon or spatula
  • Knife for chopping ingredients
  • Cutting board for food preparation

Method
 

In a large mixing bowl, combine the ground beef, grated yuca (or potato or green plantain), eggs, ground bread rate (or panko), plain bread crumbs, chopped red onion, fresh parsley, salt, black pepper, and ground cumin. Mix well until all the ingredients are thoroughly combined.
  1. a. Make sure the ground beef is evenly distributed throughout the mixture.
  2. b. Mix until the grated yuca (or potato or green plantain) is well incorporated.
  3. c. Ensure the eggs are fully beaten before adding them to the mixture.
  4. d. Break the slices of ground bread rate (or panko) into small pieces and incorporate them evenly.
  5. e. The chopped red onion and fresh parsley should be evenly distributed throughout the mixture.
Once the mixture is well combined, shape it into small patties or balls, depending on your preference. Press and shape them firmly to hold their form during cooking.
  1. a. Make sure the patties or balls are of similar size for even cooking.
  2. b. Press the mixture firmly to ensure the patties or balls hold their shape.
In a large frying pan, heat vegetable oil over medium heat. Add enough oil to cover the bottom of the pan by about 1/4 inch.
  1. a. Adjust the amount of oil based on the size of the pan, ensuring it covers the bottom evenly.
Carefully place the formed patties or balls into the hot oil, being cautious not to overcrowd the pan. Cook them in batches if necessary.
  1. a. Place the patties or balls gently into the oil to avoid splattering.
  2. b. Leave enough space between each patty or ball to ensure they cook evenly.
Fry the patties or balls until they are golden brown on both sides, flipping them halfway through the cooking process. This should take about 45 minutes per side.
  1. a. Keep an eye on the patties or balls to prevent burning.
  2. b. Flip them carefully using a spatula or tongs to avoid breaking them.
Once the patties or balls are cooked through and golden brown, transfer them to a plate lined with paper towels to drain excess oil.
  1. a. Use a slotted spoon or tongs to remove the patties or balls from the pan.
  2. b. Place them on the paper towels to absorb any excess oil.
Serve the Relleno de Papa hot as an appetizer or main course. They pair well with a side of salad or a dipping sauce of your choice.
  1. a. Arrange the cooked patties or balls on a serving platter.
  2. b. Garnish with fresh parsley or chopped onions for added visual appeal.

Notes

Use starchy potatoes like Russet for the best texture and consistency.
Make sure to fully cook the potatoes before mashing to ensure a smooth filling.
Season the potato mixture well with salt and pepper for enhanced flavor.
Let the mashed potato mixture cool before shaping to make it easier to handle.
Wet your hands with water or oil to prevent sticking while shaping the potato balls.
Preheat the baking sheet or casserole dish before adding the Relleno de Papa to promote even cooking.
Consider adding additional ingredients like cheese, bacon, or herbs to customize the filling.