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    You are in: Home / Recipes / (Papas Rellenas De Picadillo) Meat-Stuffed Potato Croquettes Recipe
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    (Papas Rellenas De Picadillo) Meat-Stuffed Potato Croquettes

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hrs

    2 hrs 30 mins

    Velouria's Note:

    There is a wonderful Cuban bakery in Glendale, California called Porto's where I first tasted these. They are so delicious, and I was lucky enough to find a recipe for them in a Saveur magazine article about Cuba. You can't eat just one! NOTE: You only need 1 cup of the picadillo for the croquettes, so you will have a lot left over. The 6 servings apply only to the potato croquettes. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the picadillo filling

    For the potato croquettes

    Directions:

    1. 1
      PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves.
    2. 2
      CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.
    3. 3
      Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
    4. 4
      Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.
    5. 5
      NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes.

    Ratings & Reviews:

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    Nutritional Facts for (Papas Rellenas De Picadillo) Meat-Stuffed Potato Croquettes

    Serving Size: 1 (549 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 866.7
     
    Calories from Fat 417
    48%
    Total Fat 46.3 g
    71%
    Saturated Fat 15.5 g
    77%
    Cholesterol 247.2 mg
    82%
    Sodium 849.5 mg
    35%
    Total Carbohydrate 55.9 g
    18%
    Dietary Fiber 6.5 g
    26%
    Sugars 12.2 g
    48%
    Protein 52.6 g
    105%

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