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Rellenos de Papa
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| Makes about 15 This recipe uses instant mashed potatoes | |
| 1½ cups | water |
| 7 tbsp | margarine |
| salt | |
| pepper to taste | |
| ¼ tsp. | garlic powder |
| 1 cup | milk |
| 4 cups | instant potato flakes |
| 1 | egg |
| 3 tbsps. | corn starch, (for dusting rellenos) |
| Prepared cooked picadillo (ground beef and/or pork seasoned with sofrito) - make sure not too add too much liquid. ½ lb ground meat, salt and pepper, and sofrito, add 2 tsps tomato sauce and cook until done. The meat should be dry but moist and tasty. | |
| oil for frying | |
Bring water to a boil and remove from heat. Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted. Add potato flakes. The mixture should be pretty thick and dry (should stick to spoon), if not let it cook uncovered for a bit longer. Cool slightly then add a sligthly beaten egg and mix well. Let the potatoes sit to cool down.
This is the method of assembly . . .
You can evenly divide the potatoes first by half, then each half in half, etc, until you achieve the size ball you like. Oil your hands and pick up one ball at a time, rolling it into shape first, then make an indentation for the stuffing. Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed. Roll the stuffed balls in corn starch - this will help keep the mixture together during frying. Now you can refrigerate until ready to fry.
Fry over medium-high heat until golden. Serve as appetizers, as a side dish, or for lunch with a salad.
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