Lunch · 70 min · peruvian

Papa Rellena

Yellow potatoes does the heavy lifting here, with ground beef rounding it out. A Peruvian lunch that takes 70 minutes, start to finish. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Yellow potatoes
• 1 lb Ground beef
• 1 Yellow onion
• 3 cloves Garlic
• 2 Hard-boiled eggs
• 8 Black olives
• 1/4 cup Raisins
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 cup Flour
• 1 Egg
• 3 cups Vegetable oil

Steps

1. Boil the potatoes until completely tender, rice them while hot, and knead with salt into a smooth, cool dough. Warm potato makes gummy rellenas.
2. Brown the beef with onion, garlic, cumin, and paprika 8 minutes. Off the heat, fold in chopped eggs, olives, and raisins.
3. With floured hands, flatten a ball of potato dough, cup it, fill with 3 tablespoons of beef, and seal into a smooth oval. Chill 20 minutes so they hold.
4. Dredge lightly in flour, then beaten egg. Fry at 350°F for 4 to 5 minutes, turning once, until deep golden and crisp.
5. Drain on a rack and serve with ají amarillo sauce and a simple salad.

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