Rellenos de Papa

A Bundle of Joy

Growing up, my mother didn’t make too many traditionally puerto rican meals (except her classic arroz con salchichas). Food was the way I resonated with my latinx/puerto rican heritage. One of my favorite dishes she would make were rellenos de papa; similar to a rice ball, these bundles of joy are filled with a rich meaty filling enclosed with a creamy potato layer, then deep fried. I would devour these instantly and my mother never bothered to make another batch for me or the other children she babysat.

I remember every friend she babysat loved these as much as I did- despite their cultural differences. If you had the pleasure of eating these growing up, I hope this recipe brings you back to simpler times- I know it did for me

Rellenos de Papa

INGREDIENTS

{Meatless Picadillo}

• 2 carrots, diced

• 1/4 yellow onion, diced

• 3 garlic cloves, minced

• 1 cup cooked green lentils

• 1 tbsp tomato paste

• 1 tbsp sofrito

• 1/2 tsp cumin

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

• 1/4 tsp oregano

• 1/4 tsp pepper

{Potato Mixture}

• 3-4 potatoes, boiled and peeled

• 1 tbsp yogurt of choice

• 1/3 cup milk of choice

• 2 tbsp corn starch

• salt, pepper, & garlic powder (to taste)
  

DIRECTIONS

{Meatless Picadillo}

1. Sauté carrots, onion, and garlic in 1 tbsp olive oil until softened

2. Add cooked lentils, tomato paste, sofrito, and spices; sauté until fragrant

3. Add 1/4 cup of water at time, mix until thickened; set to the side

   {Potato Mixture}

   1. Add potatoes to a large pot and cover with water (you want about an inch of water above the potatoes)

   2. Heavily salt the water (like the dead sea please); boil then bring to a simmer

   3. Cover and cook for 10-20 minutes until fork tender

   4. Let cool and peel

   5. In a bowl, mash potatoes; add yogurt, milk, and cornstarch, mix until combined

   6. Season with salt, pepper and garlic powder (to taste)

{Assembly}

1. Using wet hands (helps potato mixture to not stick to your palms), grab a spoonful of the potato mixture and form into a circle in the palm of your hand

2. Fill with a spoonful of the picadillo mixture (don’t overstuff)

3. Add another spoonful of the potato mixture, mend together the side until the picadillo is enclosed and a ball is formed

4. Roll in panko breadcrumb; set to the side

5. Fry in about 1 cup of a neutral oil (around 1-2 minutes per side) until golden brown and crispy

6. Let cool; garnish with chopped cilantro & serve with salsa and avocado crema