Street food
Papa Rellena
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Peruvian stuffed potato croquettes with a golden fried mashed-potato shell. Inside are seasoned minced beef, onion, egg, olives and raisins. Dry, cooled potatoes and a cold filling without excess moisture are essential.
Timing
- Preparation: about 35 minutes
- Cooking time: about 45 minutes
- Cooling: at least 45 minutes
- Total time: about 2 hours 5 minutes
Estimated nutrition
per piece · Calculated for 6 pieces.
- Energy
- ≈ 445 kcal
- Protein
- ≈ 16 g
- Carbohydrates
- ≈ 36.3 g
- Fat
- ≈ 25.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated per piece (two pieces make one of three servings): 900 g potatoes after peeling, 100 g egg, 24 g olives, an assumed 40 g flour actually used and 60 g absorbed frying oil for six pieces. A comparison model of 3 g paprika powder and 12 g water is used for 15 g ají panca paste; this is not a measured composition or a preparation recommendation.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 1 kg floury potatoes · ≈ 900 g · Estimated edible amount without bones or shells
- 2 garlic cloves · ≈ 6 g · Assumed quantity / reference product
- 1 tbsp ají panca paste · ≈ 3 g · Assumed quantity / reference product
- 2 hard-boiled eggs · ≈ 100 g · Assumed quantity / reference product
- 6 pitted black olives · ≈ 24 g · Assumed quantity / reference product
- 60 g plain wheat flour for shaping and coating · ≈ 40 g · Assumed quantity / reference product
- 2 tbsp neutral oil for the filling · ≈ 27.3 g · Assumed quantity / reference product
- 1 l neutral deep-frying oil, depending on pan size · ≈ 60 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg floury potatoes
- 300 g minced beef
- 150 g onion
- 2 garlic cloves
- 1 tbsp ají panca paste
- 0.5 tsp ground cumin
- 2 hard-boiled eggs
- 6 pitted black olives
- 30 g raisins
- 60 g plain wheat flour for shaping and coating
- 2 tbsp neutral oil for the filling
- 1 l neutral deep-frying oil, depending on pan size
- 1 tsp salt, to taste
- 0.5 tsp black pepper
Instructions
- Boil the potatoes in their skins for about 25–30 minutes until tender. Drain, peel while warm and pass through a potato ricer. Spread out and cool completely for at least 45 minutes. Do not add water, milk or butter.
- Meanwhile, finely chop onion and garlic. Soften the onion in 2 tbsp oil for 5 minutes. Add the beef and fry, breaking it up, for about 8 minutes until cooked through. Add garlic, ají panca, cumin, a little salt and pepper for 2 minutes.
- Chop eggs and olives and fold into the meat with the raisins. Spread the filling out, cool promptly and refrigerate until shaping. It must contain no free liquid.
- Gently and briefly knead the cold potatoes with the remaining salt. Divide into 6 portions. If the mixture is still very soft despite dry potatoes, work in a little of the measured flour.
- Lightly flour your hands and worktop. Flatten one potato portion in your palm into an oval about 1 cm thick. Put one sixth of the cold filling in the centre, leaving a border.
- Gently close the potato mixture over the filling, smooth the seams and shape into an elongated croquette. Completely enclose the filling. Lightly dust with the remaining flour and shake off excess.
- Heat the oil to 170 °C in a deep pan filled no more than halfway. Carefully fry the croquettes in batches for 4–6 minutes until golden all over. Turn only once the underside has set. The filling must become hot throughout again.
- Drain on kitchen paper and serve immediately. Cut one open to check the centre and allow to cool slightly before eating.
