Rellenos de Papa

A Puerto Rican favourite, my take on this comforting snack features picadillo made with vegan mince and olives, covered in a creamy mash then coated and deep fried until crispy! To accompany this, I made a Puerto Rican dip consisting of Dibble Mayo (now even more creamier and flavoursome!), ketchup and garlic. If you love fried potatoes, you'll love this. Happy cooking!

Prep Time 20 minutes

Cook Time 45 minutes

Serves 3-4

Difficulty Medium

Ingredients 

MASHED POTATOES

• 6 Baby Potatoes, peeled and quartered
• 3 Tbsp Flour
• 2 Tbsp Vegan Butter
• 2 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Pepper

 PICADILLO

• 2 Tbsp Vegetable Oil
• 200g Vegan Mince
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Small Shallot, finely chopped
• 1 Tbsp Tomato Paste
• 2 Garlic Cloves, finely chopped
• 2 tsp Adobo seasoning
• 1 tsp Sazon (optional)
• 1/4 Cup Green Olives, roughly chopped
• 1 Cup Tomato Sauce

MAYO KETCHUP DIP

• 2 Tbsp Dibble Mayo
• 1 1/2 Tbsp Tomato Sauce
• 1 tsp Garlic Powder
• 1/2 tsp Salt

RELLENOS DE PAPA

• Vegetable Oil for Deep Frying
• 1-2 Cups Flour (in a small bowl or plate)
• 1/2 Cup Flour whisked with 1 Tbsp Paprika and 3/4 Cup Dairy-Free Milk (in a medium bowl)
• 2 Cups Bread Crumbs (in a large bowl or plate)
• 1 Tbsp Fresh Coriander, finely chopped
• 1 Tsp Flaky Sea Salt

Method

MASHED POTATOES

1. Place the potatoes in a pot of cold water and bring to boil on high heat. Boil for 25-30 minutes or until they're fork-tender then drain all excess water.
2. Carefully transfer the boiled potatoes into a large mixing bowl and thoroughly mash them.
3. Add in the flour, butter, garlic, salt, pepper and mix together thoroughly.
4. Set aside to cool down.

PICADILLO

1. In a large pan on medium heat, add the oil, mince and using a wooden spoon, break up the mince. Cook for 10 minutes or until brown, stirring occasionally. 
2. Add the salt, pepper, shallots, tomato paste and cook for a further 2 minutes. 
3. Gently stir in the garlic, adobo, sazon, olives and tomato sauce. Turn down the heat and cook for another 3 minutes. Transfer to a large bowl and set aside to cool. 

MAYO KETCHUP DIP

1. While the potatoes and picadillo are cooling, add Dibble Mayo, ketchup, salt and garlic into a small bowl and whisk together thoroughly.

RELLENOS DE PAPA

1. Lightly dust your hands with flour and add about 2 Tbsp of the mash to the palm of your hands. Using your fingers of the opposite hand, gently press and spread the mash to about 1/2 cm thickness.
2. Add 2 tsp of the picadillo to the centre of the mash.
3. Carefully fold the edges of the mash over the picadillo and roll the mash into an even ball. Repeat this for the remainder of the mash and picadillo.
4. Using only one hand, place a potato ball in the bowl of flour and lightly coat it.
5. Transfer the ball into the wet coat and coat thoroughly. Transfer this into the bread crumb bowl and coat thoroughly. Repeat this step 1 more time. Set aside on a lined baking tray. Repeat the coating for the remainder of the potato balls. 
6. Heat a medium pot with vegetable oil on high heat until about 180°C. 
7. Carefully place coated potato balls (2-3 at a time) into the pot and deep fry for 2-3 minutes or until golden brown. Transfer them onto paper towels
8. Top with fresh coriander and salt.
9. Enjoy!