Peruvian Potato Papa Rellena -peru Potato

Cooking potatoes:

1. – Bring the potatoes with the caraway seeds and 1 – 2 teaspoons of salt and water to a boil.
2. – Cook until soft, drain and let cool down a little. Then peel.

The potato dough:

1. – Press the potatoes through a press (alternatively: mash).
2. Fold in the eggs and potato starch with the spices. A firm dough should be created. In my experience, this doesn’t really work with these ingredients. It tends to become sticky or later to burst in the deep fryer. – After a good 10 years, something has now been found that makes the potato dough easy to shape and fluffy:
3. – Work in ½ to a whole packet of the potato flakes. Let the dough stand a little. Divide into six parts.
4. – Take 2/3 of a portion of dough with wet hands and shape into a flat cake. Put one to two tablespoons of the filling you want in the middle. Put the rest of the batter on top and shape into a large potato.
5. – Roll the potato dumpling in flour.
6. – Fry in the deep fryer at 160 ° C for 3 to 5 minutes until golden brown, then turn over {top down ;-)}. Finish frying.
7. – The Peruvian potato can be eaten with coleslaw or a relish, for example.

The mince filling:

1. – Clean and chop the mushrooms.
2. – Heat plenty of oil in a pan and fry the mushrooms. The amount of mushrooms can be halved. This gives them a more intense taste.
3. – Put the mushrooms on a plate with kitchen paper to drain.
4. – Fry the beef in the pan with the remaining oil until crumbly.
5. – Add the mushrooms.
6. – Add paprika paste, tomato paste, salt and pepper and mix everything together. If a deposit has formed on the bottom of the pan, you can dissolve it with a little water (“a sip”). To taste

Cheese and corn filling:

1. 16,200g cooked ham 1 onion (medium) 6 tbsp corn kernels 150g cheese (e.g. Kashkaval) salt, pepper ¼ teaspoon vegetable seasoning (or stock powder) ½ teaspoon oregano ½ sour cream oil
2. – Cut the cooked ham into approx. 1x 1cm cubes.
3. – Peel the onion and cut it into fine cubes.
4. – Crush the cheese with a grater.
5. – Put some oil in a pan and sauté the onions.
6. – Add the ham cubes and fry them.
7. – Add corn kernels and cook for one to two minutes.
8. – Add salt, pepper, vegetable seasoning and oregano and mix everything together.
9. – Add the sour cream, mix in, season to taste and let the filling cool down.
10. – Mix in the grated cheese.

Storage:

1. – Once deep fried and cooled, Peruvian potatoes can also be frozen (at least 1/2 year). – They are easy to bake in a hot air fryer. – Simply put it from the freezer into the appliance and finish cooking for 2 times 15 minutes at approx. 160 ° C.