It was such a treat whenever my grandmother made papa rellenas for us! Funny thing is, it’s often a treat made from leftovers like the ones in the photo. The potatoes in that stuffed potato were from some “mashed browns” from PJ’s Pancake House. Normally the papa rellenas are made from plain boiled potatoes but I’ll tell you two little secrets about making them easier. For starters, bake or microwave the potatoes. That helps control the moisture (also true for making gnocchis). Second secret: have some instant mashed potato flakes handy. I also use them to thicken soups and sauces when needed instead of either corn starch or flour. Normally the potatoes are stuffed with picadillo which is a tasty ground beef with peppers, onions, olives, and tomato sauce. But feel free to make these your own! Substitute some Sloppy Joe mix. Maybe add some cheese. You name it. The hardest part is making the potato patty (unless you follow my two secrets). Another secret: You can totally air fry or bake these to make them healthier. Papa Rellenas were once only appetizers but are now usually served as a meal with rice on the side. Make a dip with mayochup or a remoulade. I use Yummy Yummy sauce because it’s so – lol – Yummy! P.S. This is totally the kind of recipe that the Gonzalez family from the South Beach Security series would have for a meal. To learn more about them, check out the first book in the series Lost in Little Havana. You can download it at https://amzn.to/48MZZ8U.
Ingredients
2 pounds Yukon Gold potatoes (baked or boiled)
1 tbsp cornstarch
2 tbsp butter
2 cups picadillo (or other stuffing)
1-2 eggs, beaten
2 cups regular Italian-seasoned bread crumbs
1 cup regular Panko bread crumbs
Salt and pepper, to taste
Oil for frying
Directions
Make the picadillo or prep whatever other stuffing you want to use. I make the picadillo ahead and let it cool because it’s easier to handle and also not as wet when it’s cooled.
If you’re boiling the potatoes, peel, cook until fork tender, drain and mash. You may want to let the mashed potatoes cook a little more on the flame to dry them.
If you’re baking or microwaving, leave them in their skin, cook until fork tender, and then cool. Scoop out the insides and mash. Bonus: You can make something else with the potato skins.
Add the cornstarch and butter to the mashed potatoes and mix. The mix should be stiff enough to form a ball and if not, add those magical instant potato flakes. Oil your hands to make forming the patties and balls easier. Form a ball with the mashed potatoes and then flatten it into a patty a little larger than the palm of your hand.
Fill the center of the patty with your filling and then bring all the sides of the potato patty up and around the filling. Smooth out the ball, roll it around in the beaten egg, and then roll around in the bread crumbs (mixed regular and Panko), making sure that the entire surface is covered.
I air fry mine so I place them on the creased wire basket that goes with my toaster oven. I give all sides a spray with vegetable oil.
If you’re baking them, place on a greased baking tray, crank up your oven to 400 degrees and make sure you turn them about halfway through the bake (10 minutes or so).
If frying, heat the oil to about 350 and deep fry until golden brown.
