Vegan Papas Rellenas Recipes

VEGAN PAPAS RELLENAS RECIPE

Steps:

• Heat oven to 400 degrees. Cook lentils according to package directions.
• Heat oil in a pan over medium heat. Add onions, bell peppers and saute.
• While onions are cooking, boil potatoes in a pot until tender.
• Add lentils to the pan with the onions and peppers and saute for about 10 minutes.
• Add garlic and half of spices to the pan and stir, sauteing for another 5 minutes.
• Stir in tomato sauce and cook another 5 minutes.
• In a medium bowl, partially mash cooked, drained potatoes. Mash in cornstarch and other half of spices to form a potato dough.
• Form the stuffed potatoes by flattening a ball of potato dough in the palm of your hand and filling with about 1/2 tbsp of filling, making sure to enclose the lentils entirely.
• If you have time, you can chill the stuffed potato balls in the fridge for 3 or more hours, but when I made this recipe, I didn't have time to chill them and they turned out fine.
• Prepare the flax egg by mixing ground flax and water together. You can add more water if it's too thick.
• Roll the balls in flour, flax egg and then breadcrumbs and place in a single layer in a baking dish. Bake for 30 minutes or until golden brown. Alternatively, you can fry them in oil on medium-high heat (I would definitely chill them if you plan on frying them).

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

VEGAN RELLENOS DE PAPA

Steps:

• To a pot of boiling water, add peeled potatoes and cook until soft. When ready, rinse with cold water, and set aside to allow to cool down.
• Meanwhile, prepare your filling. To a medium heated pan, add olive oil, sofrito (optional), garlic & onions; cook until soft (about 3 minutes). Add bell peppers, ground soy, and season as desired. Cook until ground soy is soft (about 8 minutes).
• Once the ground is ready, remove from heat and place in a small bowl. Add in the vegan shredded cheese, and mix until combined.
• Now that the potatoes have cooled down, add them to a large bowl with the butter, salt & pepper (to taste). Mash until there are no lumps.
• Flour your hands, take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the filling in the center and close the mashed potatoes around it, forming a ball. This should be around the size of a golf ball and a tennis ball. Continue forming balls until all the mashed potatoes are used.
• Frying: Once ready, start heating the frying oil in a deep frying pan or deep fryer. While the oil is warming up, dust the potato balls with the remaining flour. This will give them a crisp coating. Fry until golden brown, turning them as necessary to achieve even color on all sides. Remove balls from oil and drain on a paper towel-lined plate.
• Baking: Preheat oven to 400° F. Place the coated mashed potato balls onto a lined baking sheet or casserole dish. Cook for 40 minutes or until the outside gets browned and crispy.
• Serve immediately with your favorite dipping sauce, and ENJOY!

NENA'S PAPAS RELLENAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)

Steps:

• In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
• Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
• Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
• In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
• Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.