Papas Rellenas are fried, meat-stuffed potatoes, very much like individual crispy portions of cottage pie. Delicious.
- 3 large potatoes, peeled and boiled
- 2 eggs beaten
- Dry bread crumbs
- 1 lb seasoned ground beef
- A little flour (enough to roll the Papas Rellenas in)
- cooking oil
- Mash the potatoes and let them cool. Don't add butter to the potatoes because this makes them too soft to make decently formed 'bowl' shapes.
- Gently fry the ground beef.
- Take a handful of mashed potatoes, split the handful in half, and make each half into a little bowl shape.
- Stuff the 'bowl' in each half with the cooked ground beef.
- Bring the two halves together and smooth to make a round ball a couple of sizes larger than a golf ball.
- Dip the ball into the beaten egg and then roll it in the flour until it's lightly covered.
- Then dip the ball in the egg again and roll it in the bread crumbs.
- Heat the oil, then drop the Papa Rellena into the hot oil. The oil should be deep enough to cover half the ball.
- Let them cook for about two minutes or until golden brown. Turn the balls and cook the other side in the same way.
If you have a deep fat fryer, place a single layer of Papas Rellenas in the basket and cook for about 3 minutes, or until golden brown.