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Colombian Stuffed Potatoes:
Papas Rellenas

What's The Big Idea?

These make a really unusual snack; they're a bit like a deep-fried potato dumpling, stuffed with a tasty meat filling, although the meat filling can be replaced by using frozen peas or sweetcorn for a vegetarian option if you prefer. Traditionally they are deep fried, but I may try altrnative cooking methods to see if I can come up with a healthier option without losing the flavour - if I do, I'll obviously post details here.

Serve with Aji Picante - Colombian Hot Sauce and possibly tomato ketchup.

Shopping List

Here's the list of what you need:

  • Vegetable oil for frying
  • 5 medium potatoes, peeled and cut into cubes
  • ¼ teaspoon salt
  • For the meat filling:
    • 1 tablespoon olive oil
    • 200g chopped tomatoes
    • 50g finely chopped onion
    • 50g finely chopped spring onions
    • 1 garlic clove, minced
    • ¾ teaspoon ground cumin
    • Pinch of ground coriander
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon dried oregano
    • 1 tablespoon fresh coriander (cilantro), finely chopped
    • 250g minced (ground) lean beef
  • For the batter
    • 1 egg
    • 25g plain flour
    • Pinch each of salt, ground pepper and ground cumin
    • 60ml milk

What To Do

  • Put the potatoes in a large saucepan with ¼ teaspoon of salt. Cover with water and bring to the boil
  • Reduce the heat to medium and cook until tender - about 20 minutes
  • Remove from the heat, and drain well. Mash thoroughly and set aside
  • Meanwhile, make the filling. In a large saucepan, heat the olive oil over medium heat
  • Add the tomatoes, onion, spring onions, garlic, cumin, ground coriander, salt, pepper and dried oregano
  • Cook for about 5 minutes. Add the beef and fresh coriander
  • Cook, stirring occasionally, for about 10 15 minutes. Set aside to cool
  • Meanwhile, add all the batter ingredients to a clean bowl and whisk until smooth. Set aside
  • Divide the mashed potato into 10 equal portions, and form each portion into a ball by rolling between your hands
  • Flatten the potato balls into patties and place 1½ tablespoons of the filling in the center of each one
  • Shape the potato back into balls to enclose the filling completely
  • Fill a large heavy pot with vegetable oil and heat over a medium-high heat to 360F/180C
  • Dip the stuffed potato balls into the batter and carefully place them in the hot oil
  • Fry for about 4 minutes or until golden, turning over halfway through
  • Remove the from the oil using a slotted spoon and drain on paper towels
  • Transfer to a serving plate and serve with Aji Picante - Colombian Hot Sauce and possibly tomato ketchup

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