Last week I promised I'd make Papa Rellenas from leftover Piccadillo. The recipe in my cookbook Clarita's Kitchen calls for a sautéed mixture of peppers, onions & garlic for the filling but I opted for a recreation of the version I had in Ybor City two years ago.
Here it is plated. I made these a bit too large and still had some Piccadillo to serve on the side. This is very filling. I have my wonderful sister-in-law Barb to thank for her advice on the preparation.
I used a potato ricer to prepare the cooked potatoes instead of my mixer. Less cleanup and the texture was fine.
Once you have the potatoes mashed/ riced you add your fillings, seal the edges and dip in an egg wash. Then you fry the potato cake. Turn them over gently to brown all edges.
This isn't a great snap to see the filling but I was hungry so....I just tucked in :-)
I've been meaning to try this for ages and am very happy I finally made this yummy lunch. It could be a dinner as well. Also, using only veggies as the filling will accommodate vegetarians.
Great looking, comforting food here!
ReplyDeleteI love anything with potatoes -- especially mashed potatoes -- AND I like picadillo, so I would really adore that dish! Looks beautiful.
ReplyDeletebe well... mae at maefood.blogspot.com
This looks so good! I haven't tried them myself.
ReplyDeleteBeing Irish, I love potatoes! These sound like my Irish potato cakes. I've never usera ricer, I usually mash.
ReplyDeleteOh wow! These look sooooooo good. I'm not Irish, but I do love potatoes. Mr. BRF is the potato masher in this house.
ReplyDeleteThis looks stunningly delicious! Thank you for sharing! What is it about potatoes, I could eat them everyday...
ReplyDeleteMy husband would enjoy these so much.
ReplyDeleteI made your delicious picadillo last night, so now am prepared for this one. Sounds great!
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