Appetizers
Bolivian Stuffed Potato
Ingredients
- - 1kg (2.2 lb) potatoes, boiled and mashed
- - 1 egg (for the mash)
- - 300g (10 oz) ground beef
- - 1 onion, finely chopped
- - 1 tbsp aji colorado paste
- - 1 tsp cumin
- - 6 green olives, chopped
- - 1 hard-boiled egg, chopped
- - 2 eggs, beaten (for coating)
- - 100g (1 cup) breadcrumbs
- - Vegetable oil for deep frying
- - Salt and pepper to taste
Method
- Mix the mashed potato with one beaten egg and season well; set aside to cool slightly.
- Cook the ground beef with onion, aji colorado and cumin until browned and fragrant.
- Remove from heat and stir in the chopped olives and hard-boiled egg.
- Take a portion of mashed potato, flatten in your palm, place a spoonful of filling in the centre, and fold the potato around it to form a smooth oval.
- Dip each stuffed potato in beaten egg, then coat in breadcrumbs.
- Deep fry at 175°C (350°F) for 4-5 minutes until deep golden brown.
- Drain on paper towels and serve hot with llajwa.
Introduction: Papa rellena — mashed potato formed around a savoury filling and deep-fried — is found across the Andes, with Bolivia's version distinguished by its use of local chilli pastes and olives in the beef filling.
Cultural Background: Papa rellena — mashed potato formed around a savoury filling and deep-fried — is found across the Andes, with Bolivia's version distinguished by its use of local chilli pastes and olives in the beef filling. It is a common appetizer or afternoon snack food sold at markets.
Tips: Keep a bowl of water nearby to wet your hands, which stops the potato from sticking as you shape it.
Variations: A cheese-only filling makes a simple vegetarian version. Vegetarian / Vegan Note Fill with sautéed mushroom and cheese instead of beef.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat in a 190°C (375°F) oven for 12-15 minutes to re-crisp the coating.
Nutrition: Per piece (approx.): 290 kcal, 10g protein, 15g fat, 28g carbohydrate.
FAQs:
Q: Why does my papa rellena fall apart when frying?
A: The mash likely needed more egg and cooling time to firm up before shaping.