Pappas Rellenas – egy gyors kubai finomság (recept angolul)

Szalai Nóra
újrakezdő
A 2021. februári számunk recept rovatában számos kubai receptet találsz (és egy utazási cikket is), ebből hoztunk neked most egy kis ízelítőt!  Pappas Rellenas – egy gyors kubai finomság (recept angolul) Pappas Rellenas These mince-filled potato balls are packed with flavour. They’re ideal as a snack for guests or as a light meal with a

A 2021. februári számunk recept rovatában számos kubai receptet találsz (és egy utazási cikket is), ebből hoztunk neked most egy kis ízelítőt! 

Pappas Rellenas – egy gyors kubai finomság (recept angolul)

Pappas Rellenas

These mince-filled potato balls are packed with flavour. They’re ideal as a snack for guests or as a light meal with a garden salad.

makes: 8-10 potato balls
preparation: 30 min
chilling: about an hour
cooking: 40 min

Mash: Ingredients:  

  • 6 large potatoes, peeled and cooked
  • 15ml (1T) milk
  • salt

Mince: Ingredients:  

  • 15ml (1T) oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 chillies, chopped
  • 500g lean beef mince
  • 1 green pepper, finely diced
  • 10ml (2t) paprika
  • 5ml (1t) ground cumin
  • 5ml (1t) dried oregano
  • juice of 1 lime or 15ml (1T) lemon juice
  • salt and freshly ground pepper

to complete:

  • 250ml (1c) flour
  • 3 eggs, whisked
  • 500ml (2c) breadcrumbs
  • oil for deep-frying

to serve:

  • lime wedges
  • sea salt

Preparation:

  1. Mash: Mash the potatoes and milk together and season with salt. Set aside.
  2. Mince: Heat the oil in a pan and fry the onion, garlic and chillies until fragrant. Add the mince and stir-fry until brown. Add the green pepper and stir-fry until soft.
  3. Stir in the paprika, cumin, oregano and lime or lemon juice. Season PAPAS RELLENAS with salt and freshly ground pepper. Remove from the pan and set aside to cool.
  4. To complete: Put 60ml (¼c) of the mash in the palm of your hand, lightly press to flatten and spoon a dollop of mince in the middle of the mash. Fold the mash over the mince and roll into a ball.
  5. Repeat with the rest of the mash and mince. Roll the balls in the flour and dip in the egg, then roll in the breadcrumbs and arrange on a plate. Chill for at least 30 minutes.
  6. Heat the oil in a deep saucepan. Deep-fry the balls in batches until golden brown. Drain on paper towels.
  7. To serve: Serve the papas rellenas with lime wedges and sea salt.