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Nena's Papas Rellenas Recipe

Nena's Papas Rellenas Recipe photo by Taste of Home

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A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo.—Nena Linares, Los Angeles, California

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Nena's Papas Rellenas Recipe

Prep: 45 min. Cook: 5 min./batch

Yield: 10 Servings

45 5 50

Ingredients

2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, lightly beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.
Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.
Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels. Yield: 2-1/2 dozen.

Editor's Note: Instead of frying the papas rellenas, you may place them on baking sheets and bake at 450° for 20 minutes or until heated through.

Nutritional Facts 3 papas rellenas equals 224 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 615 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Nena's Papas Rellenas in Taste of Home February/March 2011, p73

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Nena's Papas Rellenas

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Reviewed on Jun. 07, 2011 by jlozano

This recipe was very good and easy to make just a little time consuming. The only thing I would do is add a little more spice, I'm going to have to play around with it by maybe adding more paprika or a jalapeno pepper. But overall a big hit!!

Reviewed on May. 25, 2011 by ndsanchez

it was easy to make and tasted great; all it needs is a good salsa reciepe to go with it

Reviewed on May. 08, 2011 by aug2295

I loved the meat filling on these, but had some trouble shaping the balls and then getting them to hold together in the fryer. I would probably use this meat filling recipe but put it in empanadas instead.

Reviewed on Feb. 04, 2011 by khdstephens

The recipe is very percise and my husband loved it. I used plastic wrap to flatten the mashed potato and to roll it arount the meat.