Back to 4 servings 500 g potatoes, boiled 1 tbsp all-purpose flour, if needed 100 ml walnuts 0.25 onion 1 clove garlic 1 tsp minced chili or chili paste, see note, or to taste 1 tbsp tomato pure 1 tsp cumin 1 tsp paprika 6 olives 1 tbsp raisins extra firm tofu, optional, see note 4 tbsp all-purpose flour plant-based milk, if needed, unsweetened vegetable oil, such as canola 0.5 red onion 1 pepper, e.g. jalapeño; see note, to taste 50 ml cilantro 1 lime 1 tsp vegetable oil, such as canola salt to taste
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1 Step 1: Prepare the salsa criolla in advance so it can rest for about 30 minutes.2 Step 2: Finely slice the red onion. Deseed and slice the pepper, adjusting the amount to your taste. Chop the cilantro.3 Step 3: Mix in a bowl, add juice from one lime, a pinch of salt, and a bit of canola oil. Mix and set aside.4 Step 4: Peel, cube and boil the potatoes if not already done. Drain and let them cool slightly, then mash them with a potato masher to form a smooth mash. Set aside to cool.5 Step 5: Try shaping the dough into a ball. It should hold its shape and be easy to work with. You might have to add a little flour to make it firmer.6 Step 6: Optional: soak the walnuts for 30 minutes to remove some bitterness.7 Step 7: Quickly pulse the walnuts in a blender to create crumbs.8 Step 8: Mince onion and garlic. Mince fresh chili if using.9 Step 9: Add onion and garlic to a pan on medium to high heat. Sweat until translucent and fragrant.10 Step 10: Add cumin, paprika, salt, tomato pure, chili paste or fresh chilis. Stir.11 Step 11: Add the ground walnuts. Stir. If it looks dry, add a bit of water to help the mixing.12 Step 12: Cook for 10+ minutes, adding water if needed. The final filling should be quite dry.13 Step 13: Chop olives and add to the pan. Add raisins.14 Step 14: Set aside to cool slightly.15 Step 15: When the potato dough and filling are cool enough to handle, assemble the papas rellenas.16 Step 16: Place some flour on a plate.17 Step 17: Take 1/4 of the potato dough (if making 4, ~500 g potatoes) and form a ball. Its size should be somewhere between a golf ball and a tennis ball. If the dough is sticking to your hands, you can dust your hands with flour.18 Step 18: Flatten the ball into a disc-like bowl, about 1 cm thick. Place two spoons of filling in the potato bowl and carefully close the bowl around it. Tidy up the potato ball, shaping it into something resembling a lemon.19 Step 19: Roll the papa rellena in some flour. If the flour does not stick, try brushing the potato ball with some water or plant-based milk.20 Step 20: Heat about 1 cm oil in a small pan. When it is hot, add the papa rellena and fry it about 1 minute per side, turning it often. When it is golden all around, it is ready. Place on a plate with some kitchen wipes.21 Step 21: Continue making papas rellenas and frying.22 Step 22: You can also prepare all papas rellenas before frying. Place them on a plate with a light dusting of flour while they wait.23 Step 23: Serve the papas rellenas with your fresh salsa criolla.getsaucepan.com/r/0692f40a-d4be-4f42-a238-ad1b4c1c6230 · Original: https://veganphysicist.com/peru-vegan-papas-rellenas/
