Peruvian Stuffed Potatoes (Papas Rellenas)


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AuthorEwaCategory, , DifficultyIntermediate

Crispy-coated Peruvian Stuffed Potatoes (Papas Rellenas) make a simple, delicious dish. Filled with thick ground beef tomato mixture, hard-boiled chopped eggs, raisins, and black olives, these fried potato croquettes are irresistible! A Peruvian classic that you need to try!

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 5 Potatoes (medium)
 2 Eggs
 ½ cup Flour (or cornstarch, or bread crumbs)
 1 tsp Aji amarillo paste (optional)
 ¼ Lime (juice of, optional)
 Oil for frying
Stuffing
 400 g Ground beef
 1 Red onion
 2 Garlic cloves (minced)
 4 tbsp Tomato paste
 2 Hard-boiled eggs
 Black olives, chopped (to taste, optional)
 Raisins (to taste, optional)
 ½ tsp Cumin, dried oregano (each)
 1 tsp Aji panca paste (or 1/2 aji panca powder, or chipotle powder)
 1 tsp Sweet paprika powder (smoked paprika is OK too)
 Salt, pepper (to taste)
 Oil for cooking
To serve
 Hot chili sauce/Ketchup
 Rice
 Onion salad (onion, lime juice, clinatro, chili)

1

Cook potatoes in salted water, drain. Add optionally aji amarillo paste and lime juice, and mash. Set aside.

2

Heat a large pan over medium-low heat with a little bit of oil. Add onion and cook until translucent, then add garlic and cook for a moment.

3

Add beef and cook until it's no longer raw. Add all the spices, tomato paste, and optionally raisins and black olives. Mix together and simmer for a moment until the mixture thickens. Add chopped hard-boiled eggs. Taste and season if needed. Set aside. It will thicken more while cooling down. This way it will be easier to assemble croquettes.

4

Shape a patty from mashed potatoes, place a tablespoon (or more) of filling in the center and form a ball. Repeat with the remaining potatoes and stuffing.

5

Beat eggs in one bowl and place flour in a separate shallow bowl. Dip potato balls in the eggs, then roll in flour. In a large pan or pot heat oil over medium heat. Fry a few potato balls a time, until golden brown. Remove and transfer on paper towels.

6

Serve!

Ingredients

 5 Potatoes (medium)
 2 Eggs
 ½ cup Flour (or cornstarch, or bread crumbs)
 1 tsp Aji amarillo paste (optional)
 ¼ Lime (juice of, optional)
 Oil for frying
Stuffing
 400 g Ground beef
 1 Red onion
 2 Garlic cloves (minced)
 4 tbsp Tomato paste
 2 Hard-boiled eggs
 Black olives, chopped (to taste, optional)
 Raisins (to taste, optional)
 ½ tsp Cumin, dried oregano (each)
 1 tsp Aji panca paste (or 1/2 aji panca powder, or chipotle powder)
 1 tsp Sweet paprika powder (smoked paprika is OK too)
 Salt, pepper (to taste)
 Oil for cooking
To serve
 Hot chili sauce/Ketchup
 Rice
 Onion salad (onion, lime juice, clinatro, chili)

Directions

1

Cook potatoes in salted water, drain. Add optionally aji amarillo paste and lime juice, and mash. Set aside.

2

Heat a large pan over medium-low heat with a little bit of oil. Add onion and cook until translucent, then add garlic and cook for a moment.

3

Add beef and cook until it's no longer raw. Add all the spices, tomato paste, and optionally raisins and black olives. Mix together and simmer for a moment until the mixture thickens. Add chopped hard-boiled eggs. Taste and season if needed. Set aside. It will thicken more while cooling down. This way it will be easier to assemble croquettes.

4

Shape a patty from mashed potatoes, place a tablespoon (or more) of filling in the center and form a ball. Repeat with the remaining potatoes and stuffing.

5

Beat eggs in one bowl and place flour in a separate shallow bowl. Dip potato balls in the eggs, then roll in flour. In a large pan or pot heat oil over medium heat. Fry a few potato balls a time, until golden brown. Remove and transfer on paper towels.

6

Serve!

Peruvian Stuffed Potatoes (Papas Rellenas)

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