No long-winded post today… just a long-winded recipe! These delicious potato croquettes are most likely rooted in French classical cuisine; it seems to have appeared in the 19th century, when many Europeans (and French chefs) immigrated to Peru.
The name is somewhat of a misnomer: it’s actually a combination of papa and yuca rellena. You can use all potato, or all yucca; but I think the blending provides the tenderness and sweetness of potato, as well as the firmness and distinctive taste of yucca – the best of both worlds!
Papa rellena make an excellent hors d’œuvre, or a delicious light meal or snack.
- 1pounds yellow potato
- 8oz. yucca,frozen, defrosted
- 1 1/2tsp. lemon juice, fresh
- 1 1/2tsp. butter
- 1/4tsp. Kosher salt
- 1/8tsp. white pepper
- 2Tbsp. olive oilextra virgin
- 1pound ground beef(or finely chopped sirloin)
- 1pound ground pork(or finely chopped pork loin)
- 1large yellow onionsmall dice
- 5cloves garlicminced
- 4medium plum tomato,small dice
- 4large eggs
- 1/2cup olives, pitted, minced(Peruvian or kalamata)
- 1tsp. paprika
- 1packet Goya Sazon seasoning
- 1/2tsp. Kosher salt(to taste)
- 1/2tsp. black pepper(to taste)
- 1cup flourall-purpose
- 3large eggs
- 1cup bread crumbs,homemade or panko, crushed
Do not purée the potato – you will be left with glue! Mash and work the potato by hand.
If using fresh yucca, cook it separately. Remove the tough peel with a sharp knife; then quarter. Boil in salted water with the juice of ½ a lemon for 20-25 minutes / until fork tender. Cool, remove strings, then add to the potato dough.
You can can stuff peppers or top rice with the extra filling. Or, freeze the extra in a Ziploc bag for up to 1 month.
You can also freeze leftover croquettes, and reheat in a 350° F oven for 15-20 minutes.
You can omit the pork and use all beef, if you prefer.
Copyright © 2011 la vida comida.
Recipe by Jennifer Ramos Lorson.