Papas Rellenas | How to make Cuban Potato Balls

This is really such a delayed post. This was the complicated starter that I planned. I had to drop the other one that was planned as well. Papas Rellenas is a peru starter and commonly made in near by areas as well. This Cuban version is actually made with meat. I made it vegetarian by using Soya Granules.

These Cuban potato balls have bell peppers, soya granules stuffed and the balls are deep fried. I was inspired by this post. I leave you to enjoy the pictures. We were so eager to dig in that I forgot to click the cross section of the balls. So shared a hasty pic, pls excuse the hurried one!.

Cuban Potato Balls

Ingredients Needed:

For the Outer Layer

Mashed Potatoes - 2 cups
Red Chili flakes - 1 tsp
Milk - 2 tbsp
Salt to taste

For the Stuffing 

Onions - 1 medium
Bell Peppers, all 3 colours - 1/2 cup
Soya Granules - 1/2 cup
Garlic - 4 cloves
Cumin powder - 1/2 tsp
Salt to taste
Turmeric powder a pinch 
Red chili powder - 1 tsp
Ol - 2 tsp

For the Coating

All purpose flour - 1/2 cup
Bread Crumbs - 1 cup

Oil for deep frying

How to make the Cuban Potato Balls

MW Soya Granules for 3 mins, drain and squeeze off excess water.

MW 2 large potatoes for 5 to 6 mins. Soak in water, peel and mash well. Add milk, salt and red chili flakes. Combine everything well. Let it rest for 10 mins.

Meanwhile make the stuffing.

Heat a nonstick pan with oil, saute the the crushed garlic, then add finely chopped onions, saute for 2 mins, then add finely chopped bell peppers. Saute all together.

Add all the spices, soya granules, combine and adjust seasoning.

Make equal balls of the potato. I used a ladle for measuring.

Flatten in center, place a spoonful of stuffing. Cover on all sides. Continue with all the balls.

Make a batter with all purpose flour, salt with enough water. Drop the balls into this batter, coat well and then roll in bread crumbs. Continue with all balls.

Freeze for 20 mins.

Heat oil for deep frying and fry in all sides.

Serve hot.

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