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
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.