Papas Rellenas
Last week I promised I'd make Papa Rellenas from leftover Piccadillo. The recipe in my cookbook Clarita's Kitchen calls for a sautéed mixture of peppers, onions & garlic for the filling but I opted for a recreation of the version I had in Ybor City two years ago.
Here it is plated. I made these a bit too large and still had some Piccadillo to serve on the side. This is very filling. I have my wonderful sister-in-law Barb to thank for her advice on the preparation.
I used a potato ricer to prepare the cooked potatoes instead of my mixer. Less cleanup and the texture was fine.
Once you have the potatoes mashed/ riced you add your fillings, seal the edges and dip in an egg wash. Then you fry the potato cake. Turn them over gently to brown all edges.
This isn't a great snap to see the filling but I was hungry so....I just tucked in :-)
I've been meaning to try this for ages and am very happy I finally made this yummy lunch. It could be a dinner as well. Also, using only veggies as the filling will accommodate vegetarians.
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