A comforting Peruvian-inspired potato croquette stuffed with a flavorful, spiced lentil and walnut picadillo.
Boil the peeled potatoes in salted water for 20 minutes until tender, then mash them thoroughly while warm and let them cool.
Sauté the onion and garlic in a pan, add lentils, walnuts, tomato paste, cumin, and turmeric, cooking for 5 minutes until combined.
Stir in the chopped olives, remove from heat, and allow the filling to cool to room temperature.
Form the mashed potato into small, palm-sized discs, place 1 tablespoon of filling in the center, and seal it completely to form a smooth ball.
Roll each stuffed potato ball lightly in flour, dip into beaten eggs, and coat thinly.
Heat oil in a heavy pan to 180°C and fry the croquettes for 3-4 minutes per side until they turn golden brown and crispy.
Drain the finished papa rellenos on paper towels to remove excess oil before serving warm.
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