Rellenos de Papa

== Description ==
Stuffed potato fritters
== Ingredients ==
* 2 pounds of white potatoes (peeled washed and cut up into quarters.)
* 1 package of sazón or 1 teaspoon achiote powder
* ½ stick of salted butter
* salt and pepper to taste
* 2 eggs beaten
* 1 tablespoon of cornstarch
* 1½ cups of meat filling
=== Meat filling ===
* 1 lb ground meat
* 2 oz chopped cooking ham
* 1 tsp dried oregano
* 1 medium garlic clove (a pilonazo)
* ¼ tsp vinegar
* 1 tsp salt
* 6 – 8 chopped olives
* 1 tsp capers
* 1 envelope of sazón
* 1 x 8 oz can tomato sauce
* 2 tsp sofrito
* 8 – 10 chopped prunes (optional)
* 2 tsp raisins (optional)
== Directions ==
# Place potatoes in a pot with a teaspoon of salt and cold water make sure that the pot is large enough so that the water will cover the potatoes.
# Bring to a high boil and then reduce heat to a simmer. Allow to cook until the potatoes can be pierced with a fork easily.
# Drain all the water and mash potatoes.
# Blend in butter, cornstarch and eggs.
# Place mixture in a clean bowl, and cover with a clean towel allow to rest and come to room temperature.
# Dust your hands with a little cornstarch.
# Place a kitchen spoon of the Potato mixture on the palm of your hand.
=== Meat filling ===
# In a deep pot, brown the ground meat.
# Drain most of the grease and add garlic, ham, oregano, vinegar, salt, olives, capers, sazón, sofrito and tomato sauce.
# Bring to a boil.
# Reduce heat to low and cover the pot.
# Cook for 15 minutes covered.
# Uncover and cook another 15 minutes, stirring occasionally.
=== Assembly ===
# Make a pocket in the center of the mixture and put a tablespoon of the meat mixture into the pocket.
# Fold the mixture over and then shape it into a ball, making sure that the meat filling is completely covered.
# Remember to keep your hands dusted with the cornstarch this will keep the Potato mixture from sticking all over your hands.
# Continue making the balls and set aside, it would be a good idea to place them in the refrigerator so that they wont get soft and mushy.
# Place enough oil or shorting in a deep fryer to cover the balls for deep-frying.Stir until foam.
# Bring the deep fryer up to heat and place balls one at a time. Make sure not to crowd the fryer, you need enough room to be able turn the balls so that that they will not break while frying.
# Fry until golden brown, remove and allow to drain on a paper towel.
# Serve while still hot.
Category:Fritter Recipes
Category:Potato Recipes
Category:Puerto Rican Appetizers
Category:Puerto Rican Meat Dishes
Category:Egg Recipes
Category:Ham Recipes
Category:Garlic Recipes
Category:Olive Recipes
Category:Caper Recipes
Category:Tomato sauce Recipes
Category:Recipes that need photos