Papa Rellena (Peruvian Stuffed Potatoes)

Ingredients:

For the Potatoes:

- 3 pounds yellow potatoes (or about 6 medium potatoes)
- Kosher salt, to taste
- Pepper, to taste
- 1 large egg

For the Filling:

- 1 large egg
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon minced aji pepper, aji pepper paste, or minced jalapeño to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3/4 pound ground beef
- 3/4 cup beef broth
- 1/3 cup raisins
- 1/3 cup chopped green olives, optional

For Assembling and Frying:

- 1/2 cup all-purpose flour, for dusting, or more as needed
- Vegetable oil, for frying

For Serving:

Ketchup, optional

Preparation:

Gather the ingredients.

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Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.

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Once the potatoes are cooked, drain them in a colander.

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When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer).

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Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.

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Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.

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Make the Filling
Cook the egg in boiling water until hard-boiled and set aside.

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Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.

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Add the cumin and paprika and cook 2 minutes more, stirring.

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Add the ground beef and cook until browned.

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Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.

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Stir in the green olives, if using.

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Season the mixture with salt and pepper to taste. Remove from the heat and let cool.

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Peel the hard-boiled egg and chop it into about 6 pieces.

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Assemble and Cook
With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.

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Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.

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Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.

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Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.

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In a deep skillet or deep-fat fryer, heat 2 inches of oil to 360 F. Set the oven to 200 F.

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Fry the potatoes in batches until they are golden brown.

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Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.

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Serve with a side of ketchup, if desired, and enjoy.

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Nutrition Values:

Calories: 703
Fat; 39g
Carbs: 66g
Protein: 25g