Weekender Bahrain, Thursday, February 20 2020

Papas Rellenas (From the Land known as Peru)

admin 08-Jun-2017

Papas Rellenas (From the Land known as Peru)

Peru has a history of civilisation which is one of the oldest in the world, going back some five thousand years. So, it is only to be expected that Peruvian cuisine has an equally long and varied history. Indigenous people such as the Incas, had their own methods and ingredients long before the arrival of the Europeans in the sixteenth century; potatoes and sweet potatoes are native the Andes and along with corn, chili peppers and quinoa they formed the basis for many recipes.With the arrival of the Europeans,other ingredients such as rice, wheat, beef and chicken were added to the Peruvian repertoire.Asian methods and ingredients have also had an influence. Today we are preparing a snack that is so filling it can be used as a main meal.

What you need

*4 large potatoes, peeled and cubed

*1/2 tsp salt

*1 tbs vegetable oil

*1 onion, chopped

*1 green pepper, chopped

*3 cloves garlic, minced

*450g minced beef

*1 tsp salt

*2 tsp ground cumin

*1 tsp ground black pepper

*4 tsp tomato paste

*1 tsp distilled white vinegar

*4 eggs

*200g dry bread crumbs

*135g all-purpose flour

*vegetable oil for frying

What to do

*Bring the potatoes to a boil in salted water over a high heat, reduce to medium-low, cover the pan, and simmer until tender (about 20 minutes)

*Drain and allow to dry for two minutes.

*Mash the potatoes with 1/2 teaspoon salt.

*Allow to cool to room temperature.

*Heat the 1tbs of vegetable oil in a large frying pan over medium heat.

*Add the onion, green pepper, and garlic and cook until the onion has softened and turned translucent.

*Increase the heat to medium-high and add the minced beef, combining well.

*Cook until the beef is crumbly and just cooked.

*Add the salt, cumin, pepper, tomato paste, and vinegar.

*Stir until the tomato paste has dissolved.

*Turn out into a bowl and allow to cool to room temperature.

*Line a baking sheet with greaseproof paper and set aside.

*Beat the eggs in a bowl, and set aside.

*Pour the bread crumbs and flour into separate, shallow dishes, and set aside.

*Once the beefand potatoes have cooled, form the potato balls.

*Take a handful of the potato, divide into two equal portions.

*Form each into a small bowl shape, and fill with the beef mixture.

*Place the two halves together, seal the edges, and smooth to make a ball.

*Roll the ball in the flour to coat, shake off the excess then dip into the beaten egg.

*Transfer to the breadcrumbs, rolling until completely coated.

*Gently toss between your hands to allow anyloose bread crumbs to fall away.

*Place the breaded potato balls onto the prepared baking sheet.

*Refrigerate 2 to 4 hours, or freeze for later use.

*To cook, heat the oil in a deep-fryer or large pan to 175 °C.

*Cook the potato balls in batchesuntil crispy and golden brown, about 3 minutes.

*Roll the balls around as they cook to ensure even browning.

*Drain on a paper towel lined plate before serving. 


I hope you enjoyed the forty-ninth of our eighty dishes from around the world. Please join me next time when we visit Ecuador.