Papa Rellena


1 kg cooked white potato

300g cooked yellow cassava

500g beef (loin or huachalomo)

1 red onion, diced

1 yellow chili, diced

4 cloves of grated garlic

50g black raisins

100g chopped black olives

2 boiled eggs cut into 4

Vegetable oil required amount

Ground wheat flour, necessary amount

Chopped parsley leaves


Accompaniment: Creole sauce


Press and knead the cooked potatoes and cassava, season with MARAS SALT SPECIAL DRESSING and let it rest.

Fry the finely chopped onion and garlic for 5 minutes, add the minced meat and fry for 15 minutes, add the chopped yellow chili, continue cooking for 5 more minutes and turn off the heat.

Add the cooking in a bowl, add the cut olives, black raisins, chopped boiled eggs, parsley, mix and set aside.

Fill the dough: coat your hands with oil, take a portion of potato, shape it into a ball and stretch it in the palm of your hand, add a portion of the filling and close, coat with wheat flour and set aside on a plate.

Fry the stuffed potatoes in plenty of oil over medium heat and brown all sides for approximately 5 minutes.

Serve and accompany with Creole sauce.

Written by MARAS GOLD