Papas Rellenas-Stuffed- Potato Balls
Ingredients
1 lb ground turkey | ||
1 lb ground turkey | ||
1/2 cup minced portabella mushroom caps | ||
1 tsp minced garlic | ||
1/2 cup minced onion | ||
1 and 1/2 cups finely chopped spinach | ||
1/4 cup mayonnaise | ||
1/2 cup bread crumbs | ||
2 tbs Worcestershire sauce | ||
kosher salt and black pepper to taste | ||
1/2 cup feta cheese, crumbled | ||
4-6 Kaiser rolls |
These savory potato balls are served all over Puerto Rico and Latin America as a street food must have treat. They are easy to make and absolutely delicious.
- In a large bowl, mix together the mash potatoes, eggs and 2 tsp of cornstarch. Mix well then set aside.
- In a saute pan heat the olive oil and add the ground chicken or beef and cook until brown. Break up meat into small pieces.
- Add the sofrito, tomato sauce, oregano and Sazon to the cooked meat and mix well.
- Using wet hands, spread a spoonful of the potato mixture in the palm of your hand.
- Make a small indentation in the potato mixture and add some of the meat mixture.
- Cover the filling with more dough, and shape into a ball.
- Dust the balls with the remaining cornstarch.
- Construct the remaining potato balls in the same manner.
- Deep fry the potato balls in hot 350 degree canola oil until golden brown. About 2 minutes.
- Remove from oil and drain on paper towels.
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