Rellenos de papa are delicious, stuffed balls of mashed potatoes and minced meat. You can eat them straight away, as a snack… but they also do great with dinner. With a portion of cooked vegetables or a salad you can make a complete meal.
The rellenos have their 'roots' in the Spanish-speaking islands of the Caribbean, such as Puerto Rico and Cuba.
- 500 gr minced meat
- 1 tablespoon oil
- 1 onion, chopped
- 1/2 green pepper, cubed
- 1 tomato, cubed
- 1 teaspoon of oregano (dried)
- 2 teaspoons of garlic powder
- 1 teaspoon salt
- 1 / 2 teaspoon black pepper
- 1 tablespoon of capers
- 1 can of diced tomatoes (400 ml)
- 250 ml water
- 100 ml milk
- 200 gr of margarine
- 250 gr mashed potatoes ('instant mashed potatoes')
- 1 egg
- 3 tablespoons of cornstarch
- salt and pepper to taste
- oil, for frying
Heat 1 tablespoon of oil in a frying pan and fry the minced meat in it.
Add the pieces of onion and bell pepper and fry the whole for about 5 minutes on low heat.
Add the remaining ingredients for the filling and let it simmer for about 15 minutes.
Let the filling cool.
Boil the water then add the margarine, the salt, the pepper and the milk.
Stir until the margarine has melted,
Now add the mashed potato flakes and stir well.
The whole can be quite a bit drier than normal mashed potatoes – like a dough.
Now also add the egg and let the dough cool.
Take a piece of dough the size of a golf ball and roll it into a ball.
Make a hole on one side of the ball and fill it with a tablespoon of the filling.
Then roll the ball shut and dust it with some cornstarch.
Repeat until all filling and / or all mashed potatoes have run out.
Heat the oil and fry the rellenos until they are golden brown.
Serve with cooked vegetables or salad. Enjoy your meal!
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