Cuban Potato Croquettes with Beef Picadillo Papas Rellenas De P
Crispy on the outside and bursting with flavor on the inside, these Cuban Potato Croquettes with Beef Picadillo (Papas Rellenas de P) are the ultimate comfort food with a Latin twist. This recipe combines fluffy mashed russet potatoes with a savory, spiced beef picadillo filling, featuring a delightful mix of garlic, onions, green bell peppers, smoky paprika, and tangy olives for a flavor explosion in every bite. Each croquette is coated in golden breadcrumbs and fried to perfection, creating an irresistible crunchy shell. Perfect as a snack, appetizer, or party dish, these croquettes are served best with your favorite dipping sauce. Ready in just over an hour and made with simple ingredients, this classic Cuban favorite is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 pound Ground beef
- 1 small, finely chopped Onion
- 3 minced Garlic cloves
- 0.5 chopped Green bell pepper
- 2 tablespoons Tomato paste
- 0.25 cup, sliced Olives (stuffed with pimentos)
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 cups Breadcrumbs
- 2 cups (for frying) Vegetable oil
Instructions
Peel and chop the potatoes into evenly sized chunks. Boil the potatoes in a large pot of salted water until tender, about 20 minutes. Drain and mash until smooth. Set aside to cool.
Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion, green bell pepper, and garlic to the cooked ground beef. Sauté for 5 minutes until softened.
Stir in the tomato paste, cumin, oregano, smoked paprika, salt, pepper, and olives. Cook for another 5 minutes to combine the flavors. Remove from heat and let the picadillo cool.
Once the mashed potatoes are cool enough to handle, take a small portion (about the size of a golf ball) and flatten it into a disk in your palm.
Place a small spoonful of the beef picadillo mixture in the center of the disk. Carefully fold the edges of the potato around the filling to completely enclose it, forming a ball. Repeat with the remaining potatoes and picadillo.
Beat the eggs in a shallow bowl. Place the breadcrumbs in another shallow dish.
Dip each potato ball into the beaten egg, allowing any excess to drip off, then coat it evenly in breadcrumbs. Place on a tray or plate while you finish coating all the croquettes.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Carefully fry the croquettes in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch. Do not overcrowd the pot.
Remove the croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the croquettes warm as an appetizer or snack, with hot sauce or your preferred dipping sauce on the side.
Nutrition Facts
Calories |
6949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.4 g | 680% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 7332 mg | 319% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 40.9 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 8787 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
