Relleno De Papa (Stuffed Potato Balls with Beef Filling) Recipe
Relleno De Papa is a delicious Puerto Rican dish featuring mashed potato balls stuffed with a savory ground beef filling, coated in cornstarch or breadcrumbs, and deep-fried to a golden crisp. Perfect as an appetizer or snack, these flavorful potato croquettes are best enjoyed warm with your favorite dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12-15 potato balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Scale
Potato Dough
- 2 pounds potatoes, peeled and cubed
- 3 tablespoons butter
- 1 large egg
- 1 1/2 tablespoons cornstarch, plus more for coating
Beef Filling
- 2 tablespoons sofrito
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/3 cup tomato sauce
- 1 tablespoon adobo seasoning
- 3/4 teaspoon sazón seasoning
For Frying & Serving
- Olive oil, as needed for cooking filling
- Oil for frying (vegetable or canola oil recommended)
- Breadcrumbs (optional, for coating)
- Preferred dipping sauce, for serving
Instructions
- Boil and mash potatoes: Place peeled and cubed potatoes in a pot of salted water. Boil for about 20 minutes or until fork-tender. Drain well and mash the potatoes until smooth.
- Prepare potato dough: Add butter, beaten egg, and cornstarch to the mashed potatoes. Mix thoroughly until all ingredients are well combined. Allow the mixture to cool to room temperature before handling.
- Cook the beef filling: Heat a skillet over medium heat and add enough olive oil to coat the bottom. Sauté the sofrito, chopped onion, and minced garlic until the onions become translucent. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in tomato sauce, adobo seasoning, and sazón seasoning. Cook for a few more minutes until the mixture is well incorporated. Remove from heat and let it cool completely.
- Shape and stuff potato balls: Take a portion of the cooled potato dough and form it into a ball. Make an indentation in the center and fill it with a spoonful of the cooled beef mixture. Seal the filling inside and reshape into a smooth ball. Roll each ball in cornstarch or breadcrumbs to coat lightly.
- Deep-fry the potato balls: Heat oil in a deep fryer or large heavy pot to 375°F (190°C). Fry the stuffed potato balls in batches, turning them occasionally, for about 3 to 5 minutes per side or until they turn golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the Relleno De Papa warm accompanied by your preferred dipping sauce for an irresistible appetizer or snack.
Notes
- Ensure the mashed potatoes are dry and fluffy to prevent the dough from being too sticky.
- Let both the potato mixture and beef filling cool completely before forming to make shaping easier.
- For a gluten-free option, use cornstarch for coating instead of breadcrumbs.
- You can customize the filling by adding olives, raisins, or cheese for extra flavor.
- Maintain oil temperature at 375°F to ensure crispy and evenly cooked rellenos.
Keywords: Relleno De Papa, Puerto Rican Potato Balls, Stuffed Potato Croquettes, Ground Beef Stuffed Potatoes, Fried Potato Appetizer
