Peruvian · appetizer
Peruvian Papa Rellena A Peruvian potato croquette stuffed with a spiced plant-based meat filling, boiled egg, olives, and raisins, served with salsa criolla and aji amarillo sauce.
servings 6 Original recipe on freshoffthestack.substack.com
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Back to 6 servings russet potatoes, high starch egg yolk, for the potato mixture plant-based ground meat substitute onions Peruvian peppers boiled egg, for the filling olives raisins For the salsa criolla red onion, for salsa criolla peppers, preferably aji amarillo but jalapeño works too lime juice salt For the aji amarillo sauce aji amarillo, for the sauce
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1 Step 1: Use high starch potatoes like russets for a drier mash that holds together as a dough.2 Step 2: Use a potato ricer to ensure as smooth a dough as possible; a potato masher and elbow grease will do if you don't have one.3 Step 3: Do not use any device that blends the potatoes, as it will throw the texture off completely.4 Step 4: Make the filling with plant-based ground meat substitute cooked with onions and flavoured with Peruvian peppers, and include boiled egg, olives, and raisins.5 Step 5: Mix the potato dough with egg yolk for colour and richness, not binding.6 Step 6: Stuff the potato dough with the filling and shape into croquettes.7 Step 7: Deep fry the croquettes until golden and crispy.8 Step 8: Serve with salsa criolla, made by quick pickling red onion and peppers in lime juice and salt.9 Step 9: Serve with a quick and creamy aji amarillo sauce, or aji verde or huancaina sauce.getsaucepan.com/r/cbabc702-4e7e-4593-bb47-ddaa1fbda605 · Original: https://freshoffthestack.substack.com/p/peruvian-papa-rellena
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