Cuban papas rellenas

Cuban papas rellenas


1 person made this

About this recipe: This classic snack can be purchased with espresso on every little Havana street corner and for a great reason; they are delicious and portable.

Cubanita Bedfordshire, England, UK

Serves: 6 

  • 4 large potatoes, peeled
  • 1 tablespoon warm milk
  • salt, to taste
  • 450g picadillo
  • 125g manioc or cassava flour
  • 110g breadcrumbs
  • 2 eggs, beaten with a bit of water
  • oil, as needed for cooking

Prep:15min  ›  Cook:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr45min 

  1. Boil potatoes, drain well and mash with milk. Season with salt to taste. Place a handful of mash in one palm and create an indentation while forming into a bowl or basket shape in the palm of your hand. Carefully place one spoonful of picadillo into the indentation or 'basket'. Cover the basket with a dollop of mashed potato and roll gently in the palm until ball shaped.
  2. Mix the flour and breadcrumbs together on a flat surface.
  3. Dip a potato ball into the beaten eggs, then into the flour mixture until coated. Repeat the entire procedure for crispy coated papas rellenas. Chill in the fridge for at least 3 hours.
  4. Fry in at least 1/2 the depth of the ball in oil at about 190 degrees C until golden and then flip to finish off the other side. Remove from the oil, blot with kitchen paper and serve.


This is a great picnic food that although fried, does not taste greasy. The crispy coating reveals a delicate savoury snack.
If manioc/cassava flour is not available, you can substitute with plain flour.
Picadillo is Cuban seasoned beef with Goya Sazonador: Available through Cuban Cuisine UK and Mexgrocer UK. See my recipe for picadillo on my blog, Margarita's Cuban Cuisine.

See it on my blog

Margarita's Cuban cuisine

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