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Main Ingredients | Potatoes, Chicken mince |
Cuisine | Peruvian |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Papa Rellena
- 4 large Potatoes peeled and mashed
- 250 grams Chicken mince
- to taste Salt
- Oil 1 tablespoon + for deep-frying
- 1/2 cup Onion chopped
- 3 Garlic cloves minced
- 1 medium Green capsicum chopped
- 1 medium Tomato pureed
- 2 teaspoons Cumin powder
- 1 teaspoon Black pepper powder
- 1 tablespoon Vinegar
- 2 Eggs
- 1 cup Refined flour (maida)
- 2 cups Bread crumbs dried
Method
- Combine potatoes with salt in a bowl and mix well.
- Heat oil in a non-stick pan. Add onion, garlic and capsicum, mix and sauté till the onions turn translucent.
- Add pureed tomato, mix well and cook for three minutes. Add chicken mince, mix well and cook on high heat till the chicken turns crumbly.
- Add salt, cumin powder, pepper powder and vinegar, mix well and cook for a minute.
- Remove from heat and transfer into a bowl. Cool to room temperature.
- Beat the eggs in another bowl.
- Pour the flour and breadcrumbs into two separate shallow dishes.
- Divide the potato mixture into eight equal portions and stuff them with the cooked chicken mixture. Shape them into medium size balls.
- Roll the prepared balls in the flour, dip in the eggs and coat with the breadcrumbs.
- Heat sufficient oil in a pan. Deep-fry the prepared balls till golden and crisp. Drain on absorbent paper.
- Serve hot.
Nutrition Info
Calories | 2322 |
Carbohydrates | 318.6 |
Protein | 118.8 |
Fat | 63.9 |
Other Fiber | Fiber- 13.7gm |
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