Description
Learn how to make Puerto Rican-style picadillo stuffed potato croquettes, aka Papas Rellenas. This popular Spanish appetizer consists of mashed potato balls stuffed with seasoned ground beef, deep fried to crispy, creamy perfection. They’re an impressively tasty dish to serve as an appetizer, side dish, or snack.
Ingredients
Units
Scale
- 2 lbs potatoes
- 3 tbsp corn starch
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
- 1/4 batch of Puerto Rican picadillo (I like making a full batch and using the extras for other meals)
- 2 cups oil for frying
Instructions
- Make the picadillo. See the detailed instructions in my Puerto Rican style Picadillo recipe.
- Peel, chop & boil the potatoes. Bring a pot of salted water to a boil. Prep the potatoes by peeling and chopping into halves or quarters (depending on their size). Add to the boiling water and cook until fork tender, about 15 minutes. Drain and transfer to a bowl.
- Mash & season the potatoes. Mash the potatoes until all of the solid chunks have broken down and a consistent mash is formed. Mix in the corn starch, sazon, and adobo seasoning until the potatoes resemble a dough.
- Form & stuff the potatoes. Using a ½ cup measuring cup or small scoop, grab large balls of the potatoes. Flatten the ball gently, fill with a tablespoon or two of the picadillo. Carefully form the potatoes around the filling, adding an additional scoop of the potato mixture if needed.
- Fry. Fry the croquettes in 350°F oil until golden brown and crispy all around. Transfer to a paper towel lined plate to drain any oil. Enjoy!
