Papa Rellena (PERU)


  • Papa Rellena / 12 Pcs
  • 4 large potatoes, peeled and diced
  • ½ teaspoon of salt
  • 1 tablespoon of vegetable oil
  • ½ cup chopped onion
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 kilo ground beef
  • 1 teaspoon of salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 4 teaspoons of tomato paste
  • 1 tablespoon distilled white vinegar
  • 4 eggs
  • 2 cups dry breadcrumbs
  • 1 cup all-purpose flour
  • 33,81 oz of oil for frying

Put the potatoes in a large saucepan and cover with salted water. Bring it to a boil over high heat, then reduce the heat to medium-low, cover and simmer for about 20 minutes until tender. Drain and leave to steam dry for a minute or two. grind it in a bowl with 1/2 teaspoon of salt until there are no lumps left. Get set aside to cool to room temperature.

In the meantime, heat the vegetable oil in a large frying pan over medium heat dec Cook the onion, green pepper and garlic in a hot frying pan for about 10 minutes, until the onion becomes soft and translucent, and then stir. Yesilin, add the onion, green pepper and garlic. Raise the heat to medium-high and mix the minced meat. Cook and stir until the beef is crumbly and no longer pink. mix 1 teaspoon of salt, cumin, pepper, tomato paste and vinegar until the tomato paste dissolves. Leave to cool to room temperature.

Cover a baking sheet with paper or a baking mat and set aside. Beat the eggs in a mixing bowl and set aside. Pour the breadcrumbs and flour into separate, shallow dishes and set aside.

After the potatoes and beef have cooled, form potato balls: take a handful of mashed potatoes and divide it into two equal parts. Roll each piece into the shape of a small bowl and fill it with minced meat mixture. Put the two halves together, close the edges and smooth them dec to make a round ball. Gently roll the ball in flour and shake off excess flour. Dip it in a beaten egg, then gently roll it in breadcrumbs. Place the sliced potato balls on the prepared baking sheet. refrigerate for 2 to 4 hours or freeze for later use.

Heat the frying oil in a fryer or a large saucepan to 347 degrees.

Cook the potato balls in batches in hot oil, until crispy and golden brown, use tongs to turn the balls over while cooking to ensure uniform browning for about 3 minutes at each batch. Before serving, drain it on a plate laid out on paper towels.

ENJOY YOUR MEAL
 

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