My first exposure to Papitas Rellenas was at the SOMA street food park in San Francisco not two weeks ago.
A Peruvian food truck was there, and these sizzling potato croquettes were the star attraction. Peru is the ancestral home of the potato and this croquette combined the humble fried mashed tater exterior with a nobly spiced meat filling genetically linked to the Argentine empanada.
A spicy dipping sauce and pickled onion rounded this simple dish out into a truly flavorful masterpiece worthy of its ancient Incan roots.
This is is not a difficult recipe to make, but I guarantee it will be the talk of the table if you follow this authentic recipe with exactitude.
Citizens – enjoy this dish of the high and remote Andes! :)
Battle on – The Generalissimo
2 lbs Yukon gold potatoes
1 lb Yellow potatoes
Flour as needed
Eggs as needed
10 oz Ground beef
5 tbsp Black raisins, chopped
5 tbsp Piquillo peppers, finely diced
5 tbsp Red onion, finely diced
Spearmint, finely chopped to taste
Parsley, finely chopped to taste
Canola oil for frying
2 Ají amarillo peppers, minced
1 Red onion, thinly sliced
Cilantro, finely minced
2 Tomatoes, finely diced
Lime juice to taste
Salt to taste
White pepper to taste
Olive oil to taste
Boil the potatoes in salted water until soft. Drain and immediately press through a ricer. Add the flour and beaten eggs and mix by hand until all the ingredients are combined. Season with Salt to taste.
For the filling, heat the oil in a saute pan over medium heat and cook the onion until translucent. Add the ground meat and cook until the meat is almost cooked through.Add the piquillo peppers and the chopped herbs. Season with salt to taste.
For the salsa, combine all of the ingredients in a non-reactive bowl and season with lime juice and salt to taste. Set aside for garnish.
To assemble the croquettes, flatten a ball of the potato mixture in the palm of your hand.
Place a spoonful of the ground meat filling in the center and enclose all sides, balling the mixture in the palm of your hand.
Lightly dust the balls in flour, pass through the beaten eggs and dust in flour again.
Heat the oil in a heavy skillet to 375F and fry the balls until they are browned and crispy on all sides.
Serve immediately with the salsa.