Crispy Papas Rellenas Croquettes (Print Format)
Golden potato croquettes with picadillo filling, crispy on the outside and creamy inside.
# Ingredients:
→ Picadillo Filling
01 -
1 lb ground beef
02 -
1 yellow onion, diced
03 -
1 red bell pepper, diced
04 -
1/3 cup sofrito
05 -
1 tsp sazon seasoning
06 -
1 tsp adobo seasoning
07 -
2 bay leaves
08 -
1 (15oz) can tomato sauce
09 -
1/3 cup pimento olives, sliced in half
→ Potatoes
10 -
3 lbs potatoes
11 -
3 tbsp corn starch
12 -
1 tsp sazon seasoning
13 -
1 tsp adobo seasoning
14 -
1/4 batch Puerto Rican picadillo
15 -
4 cups canola or vegetable oil for frying
# Steps:
01 -
Add the ground beef, onion, and bell pepper to a pan. Brown the meat while breaking it up before adding the sofrito, sazon, adobo, and bay leaves. Once fragrant, add the tomato sauce and olives. Cover and cook another 10 minutes until the beef is fully cooked. Set aside to cool.
02 -
Bring a pot of salted water to a boil. Prep the potatoes by peeling and chopping them into halves or quarters, depending on size. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain and transfer to a bowl.
03 -
Mash the potatoes until all solid chunks have broken down and a consistent mash is formed. Mix in the corn starch, sazon, and adobo seasoning until the potatoes resemble a dough.
04 -
Using a ½ cup measuring cup or small scoop, grab large balls of the mashed potatoes. Flatten the ball gently, fill with a tablespoon or two of the picadillo. Carefully form the potatoes around the filling, adding an additional scoop of the potato mixture if needed.
05 -
Fry the croquettes in 350°F oil until golden brown and crispy all around. Transfer to a paper towel-lined plate to drain any excess oil. Enjoy!
# Tips:
01 -
Use the remaining picadillo for other meals, such as tacos or over rice.