Papa Rellena is a traditional Latin dish and every country has its own variation. I am sharing my Colombian version of Papas Rellenas.
What are Papas Rellenas?
They are made with potatoes, formed into balls, stuffed with a mixture of meat, vegetables and spices, dipped in a batter and fried. This dish is popular in Colombia and Latin America. In Colombia we eat them for breakfast or as a snack. You can serve them hot or cold and they are delicious with ají sauce.
Colombians have different versions of Papas Rellenas. I called my aunt in Florida to get my grandmother’s recipe for this one. Some people add cooked egg and rice to the meat filling. I have included a vegetarian version too.
Colombian Style Stuffed Potatoes Recipe
Ingredients
- Vegetable oil for frying
- 5 medium potatoes
Filling:
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped tomato
- ⅓ cup chopped onion
- ⅓ cup chopped scallions
- 1 garlic clove minced
- ½ teaspoon ground cumin
- ½ teaspoon sazon Goya with azafran
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ pound ground beef
Batter:
- 1 egg
- ¼ cup all-purpose flour
- Pinch salt
- ½ tablespoon sazon Goya with azafran
- ¼ cup milk
Instructions
- Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
- Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
- Drain the potatoes and mash with a fork or masher and set aside.
Filling:
- In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.
To make the batter:
- In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
To Form the Stuffed Potatoes
- Divide the potato mash into 10 equal sized portions, about ⅓ cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
- Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
- Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.
Notes
For a vegetarian version:
Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.
Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.
Nutrition
Calories: 182kcalCarbohydrates: 23gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 182mgPotassium: 596mgFiber: 3gSugar: 2gVitamin A: 99IUVitamin C: 24mgCalcium: 40mgIron: 2mg
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More Colombian appetizers recipes you want to make:
Carmen
I love youri recipes. Aqui yo encontre el safron con el nombre de bijol y le agregue sal de ajo con parsley pimienta cominos. Muchos supermercados no tienen bijol pero el amazon lo tiene en diferentes tamanos los tarritos
Charlette
can they air fried ?
Erica Dinho
I don't have an air fryer. I don't know, but you can try it!
Kim
I had some of these at a restaurant in Louisville, KY tonight and loved them! So glad to find your recipe. I do have one question. Could I make the balls ahead and freeze them then dip in batter just before frying?
Thank you!
Liz
Hi! I just made these all in the air fryer. 20 min at 360 degrees. They came out delicious. Thanks Erica!
Shirley Vick
My beautiful Sister in law Ana is from Columbia.... love it when she makes these... they are delicious, and she serves them with a very spicy ranch and tomato style sauce... OH YUM ,
I enjoy spicy foods so will make some of the Cumin, Garlic and Saffron powder, and then some peppery ranch and tomato dipping sauce. I have bookmarked this site and will look for more fun and delicious recipes.
Christina
Cant wait to try these 😀 I'm a vegetarian so will be doing the veggie one, however, I'm big on substituting meat for lentils, similar consistency and who doesn't love lentils 🙂
Anonymous
You mention batter but no directions on fixing it.
Anukampa
Looks delicious...we have the same recipe in Indian food just that it's coated in gram flour batter instead of all purpose flour. Great Post indeed
Ariana Kopa
Hey Erica, these Papa rellenas are compeletly delisious .
I have an understanding understanding that the batter could be made to make the putter shell more harder or crunchy do you know how that could be done? Thank you
Erica Dinho
Add more flour to the batter.
Angela
I love following your website. I am 1/2 Columbian but never learned to cook Columbian food. I tried this because it's one of my favorites. But they fell apart during frying. What did I do wrong?
Jasmine
Your oil needs to be hot when you drop them in otherwise they fall apart
Also avoid touching them while frying.
One simple roll of the pan will be good
Toni
I did the same thing, Angela. My oil was hot; I think it was the potatoes I used? And I put butter in the potatoes maybe shouldn't have??
Deborah G.
When I lived in Florida these were sold at almost every gas station in my area. I have always wondered how they were made, and tonight we are going to have a rare treat! Thank you so much Erica! tonight my Colombian husband will think I'm a goddess!!
Jeanette
The pineapple sauce on the hot dog, is this something you make or can you buy it somewhere?
sonia
Hi Erica Im from Australia and my husband who is also from Colombia and he loved them and so did our girls thanks
Sarah Juanita
So Yummy! thanks for sharing!
Ariana
Hey I was just wondering if the Saxon Goya with azafran is necessary I live in New Zealand and we don't have much imported food from Latin America?
Erica Dinho
Ariana,
Mix garlic powder, ground cumin and achiote or saffron.
Heather
I’m a relative newcomer to your blog, but have become a huge fan. Made this recipe today because my homesick Colombian husband demanded it … absolutely delicious. Thank you 🙂
Leilani Mansingh
Mi esposo y yo fuimos a un lugar en Queens, Nueva York en el proceso de buscar a donde sentarnos a comer escoger fue facil, restaurante colombiano,
pedimos papas rellenas, pero fue las mejores que hemos comido.
Estas estaban rellenas con arroz y pernil, el sabor era unico.
Sabera como me puede conseguir esa receta porfavor, y tampoco era pequena era al menos dos punos juntos, ummm, riqisimo!
Anita
I've made this recipe several times, a huge hit with the family, and was looking to add new ingredients to the piccadillo mixture I use just to give it a bit of a twist from the norm. I came across this recipe, and though its very similar to my own I had never tried a vegetarian version, so I cant wait to experience that. Also,
Christine,
Instead of frying the papas rellenas, you may place them on baking sheets and bake at 450° for 20 minutes or until heated through or golden brown. Since everything is already cooked when its placed together, the baking is just to crisp up the outside of the potatoes (or breading).
Heather,
I usually use SBP (Standard Breading Procedure) once I've rounded the meat filled potatoes into actual balls, instead of the above batter which I'm excited about trying for my vegetarian experience.
SBP requires three bowls, one with flower, one with an egg wash (egg and milk or water mixed together like you would for scrambled eggs) and bread crumbs (any type). Dredge the formed potato balls in flower, egg wash, bread crumb order and then fry. If your going to bake them, I recommend this process highly (instead of the batter above) because you don't have to worry about thinness and it makes less of a mess on the baking sheet.
Hope that helps!!
Have fun cooking everyone!!
Love seeing the recipe 🙂
Thanks so much,
Anita G