Peruvian Stuffed Potatoes Recipe
This recipe for Peruvian stuffed potatoes is widely consumed by Peruvians and has become popular in several Latin American countries, there are Colombian and Ecuadorian versions, but the original consists of mashed potatoes filled with a pin of ground beef or chicken and wrapped in a crispy layer of fried flour.
It is a fairly complete meal that leaves you feeling full for a long time, as well as being perfect for a special Sunday meal. If you want to learn how to make Peruvian stuffed potatoes, stay with us and discover all the steps of its preparation.
Ingredients to make Peruvian Stuffed Potatoes:
- 5 potatoes
- 200 grams of ground meat
- 1 hard-boiled egg (optional)
- 1 cup of black olives (optional)
- 1 onion
- 2 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 tablespoon chili paste (optional)
- 1 cup of flour (140 grams)
- 3 beaten eggs
How to make Peruvian Stuffed Potatoes:
Wash, peel and cut the potatoes into medium pieces. Boil the potatoes with a little salt for 20 minutes or until they are very soft. Mash the potatoes until they form a puree and add a little salt and pepper to taste. Let it cool.
Tip: You can add a tablespoon of butter or oil to the puree to make it creamier.
Cut the garlic and onion into pieces as small as you can. Sauté in a pan with a little oil. Add the meat, salt and pepper to taste and fry until the meat is well done. Add a tablespoon of chili paste to add seasoning. Add the chopped olives and the cut hard-boiled egg, stir and cover.
Flour your hands and take a portion of puree and flatten it into a circle, add a tablespoon of pine filling in the middle. Close the puree around the pine and form an elongated or potato-shaped ball. Heat the oil for frying in a high saucepan or skillet. Pass the potato ball first through the flour.
Tip: For crispier ground beef stuffed potatoes, you can use panka instead of flour.
Then through the egg and once again through the flour. To check if the oil is hot enough and prevent the meat-stuffed potatoes from absorbing too much oil, drop a small ball of puree and check that it rises quickly and fills with bubbles around it. Carefully submerge the potato and let brown for approximately 8 minutes per side. Turn to brown on both sides and, when you take them out, let them rest on absorbent paper. Serve these delicious Peruvian stuffed papar with salad or any side dish of your choice.
