Papa rellena

Preparing the potato dough

1. 1Cook the potatoes in a large pot of salted water until tender.
2. 2Peel the potatoes while still hot and mash them to a smooth purée.
3. 3Season with a little salt and pepper to taste.

Preparing the filling

1. 4Hard-boil the eggs and cut them into small dice.
2. 5Chop the onions and garlic.
3. 6Finely chop the fresh parsley.
4. 7Roughly chop the olives and raisins.
5. 8Cook the meat in a pan with a little oil until browned, season with salt, pepper, and cumin, then set aside.
6. 9In the same pan, sauté the onion and garlic.
7. 10Add the tomato paste, panca chili paste, and yellow chili paste, and cook for a few minutes.
8. 11Stir the cooked meat into the mixture and mix well.
9. 12Add the olives, raisins, oregano, and chopped parsley.
10. 13Add the hard-boiled eggs and gently fold in.

Shaping the papas rellenas

1. 14Take a portion of the mash and shape it into a ball or oval.
2. 15Make a slight indentation to create space for the filling.
3. 16Fill with the meat mixture.
4. 17Carefully close the mash around the filling.
5. 18Roll the balls successively in the flour, beaten egg, and then the panko.

Cooking the papas rellenas

1. 19Heat the oil in a deep pan to 180°C.
2. 20Fry the papas rellenas until nicely golden and crispy, 3 to 4 minutes.
3. 21Drain on paper towel.
4. 22Serve the papas rellenas hot, with salsa criolla, white rice, and mayonnaise.