Stuffed Potato Croquettes – Papas Rellenas

Stuffed Potato Croquettes




  • 2 lbs mashed potatoes
  • 2 eggs ( lightly beaten) + 2 eggs
  • 2 tablespoon cornstarch
  • 1 tablespoon butter
  • 1 cup breadcrumbs


Meat Filling


  • 1 lb ground pork or chicken
  • 3 tablespoons olive oil
  • 1 cup chopped red onion
  • 1 tablespoon minced garlic
  • 1 tablespoons tomato paste
  • 1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 3 tablespoon water (optional)
  • vegetable oil ( for deep frying)

In a large bowl mix together potatoes, 2 eggs, butter and 2 tablepoons of cornstarch. Let it cool.

In a frying pan, heat the olive oil. Add onion and garlic cook about 5 minutes. Add ground pork or chicken, sweet paprika, salt, cayenne pepper, ground pepper and tomato paste. Cook for 30 minutes stirring and breaking up clumps.
(If the meat mixture is too dry you may add the water at this point) and cook for another 5 minutes)  Remove from heat and allow to cool.

With lightly floured hands take a 1/4 of a cup of the potato mixture, and form it into a ball. Make a dent in the center of the ball. Fill center with one tablespoon meat mixture.

Re-roll into balls, using more potato if necessary. Beat remaining eggs in small bowl; place breadcrumbs in separate bowl. Dip potato balls, 1 at a time, in eggs, then roll in breadcrumbs until evenly coated.  Let the potato croquettes rest for 5 minutes before frying.

In large saucepan heat oil to 375 degrees and fry two or three at a time until golden brown on all sides, 3-4 minutes. Drain on paper towels.


Serves 8