Crispy Papa Rellena with Avocado Dip
Fluffy mashed potato shells stuffed with spiced ground beef, fried golden, and served with creamy avocado dip. A Peruvian street-food classic that's ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and mash with salt and pepper until smooth.
Step 2
Brown ground beef with onion in a skillet over medium-high heat, breaking up meat, until no pink remains, ~5 minutes.
Step 3
Divide mashed potato into 4 portions. Flatten each, add 2 tbsp beef filling to center, fold edges to seal into a ball.
Step 4
Heat oil to 350°F in a deep skillet. Fry potato balls 2–3 minutes per side until golden brown and crispy.
Step 5
Mash avocado with sour cream, squeeze of lime, salt, and pepper until creamy. Serve alongside fried papa rellena.
Tools you’ll need
- pot
- skillet
- deep skillet or shallow pot for frying
- thermometer
- slotted spoon
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