Entree: Puerto Rico – Southern Culinary Region – Relleno de Papa (Mashed potato croquettes stuffed with seasoned ground meat and cheese, breaded and fried until golden)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 lb (907 g) russet potatoes, peeled and cut into chunks
- 3 tbsp (45 ml) unsalted butter
- 1/3 cup (80 ml) milk, warmed
- 1/2 tsp (2.5 ml) salt for potatoes
- 1 large egg, beaten (approx. 50 g) for potato mixture
- 1 lb (454 g) ground beef (or a mixture of beef and pork)
- 2 tbsp (30 ml) vegetable oil
- 1 small onion, finely chopped (approx. 3 oz / 85 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 green bell pepper, finely chopped (approx. 2 oz / 60 g)
- 2 tbsp (30 ml) sofrito or 2 tbsp (30 ml) finely chopped cilantro/cilantro-based mix (if available)
- 1/4 cup (60 ml) tomato sauce
- 1/4 cup (40 g) raisins (optional)
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) salt for picadillo
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tbsp (30 ml) chopped cilantro for finishing picadillo
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 large eggs, beaten (approx. 100 g) for egg wash
- 1 cup (120 g) dry breadcrumbs
- 1/2 cup (56 g) shredded cheddar or queso blanco for stuffing
- 2 cups (480 ml) vegetable oil for frying (amount as needed)

Instructions

1. Place potatoes in a pot, cover with cold water, salt lightly, bring to a boil and simmer until tender, about 15–20 minutes. Drain and mash with butter and warmed milk until smooth. Stir in 1 beaten egg and 1/2 tsp (2.5 ml) salt; set aside to cool until easy to handle.
2. While potatoes cook, make the picadillo: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened, about 4–5 minutes.
3. Add ground beef and cook, breaking up lumps, until browned. Stir in sofrito or cilantro mix, tomato sauce, raisins (if using), oregano, cumin, salt, and pepper. Simmer gently until flavors meld and liquid reduces, about 8–10 minutes. Stir in 2 tbsp (30 ml) chopped cilantro, taste and adjust seasoning; remove from heat and cool slightly.
4. Form rellenos: wet hands and take a 1/3–1/2 cup (80–120 g) portion of mashed potato, flatten into a disc in your palm. Place 1–2 tbsp (15–30 ml) warm picadillo and a teaspoon of shredded cheese in center, then fold potato around filling and shape into a smooth oval or round ball. Repeat to make 10–12 croquettes.
5. Set up dredging station: flour in one shallow bowl, beaten eggs in another, breadcrumbs in a third. Dredge each croquette in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs. Place on a tray and chill 10 minutes to firm.
6. Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry croquettes in batches, turning as needed, until deep golden brown and heated through, about 3–4 minutes per side for shallow frying or 3–5 minutes total if fully submerged. Maintain oil temperature between batches.
7. Drain on paper towels and serve hot. Relleno de papa is traditionally enjoyed with a wedge of lime, a side of tostones, or a simple salad.