Cookbook Countdown #21: Papas Rellenas (breaded mashed potatoes stuffed with ground beef creole)

Using the Picadillo (ground beef creole) made Papas Rellenas, mashed potatoes without any use of butter, more pimento-stuffed olives, breadcrumbs mixed with a little flour, and vegetable oil for frying.

 The coated balls needs to be chilled for at least three hours before frying, by the way they fried up beautifully, I do think that the chilling period did the trick!

 They can also made in advance and be frozen for a few days before frying, without any need for thawing.. just a bit longer frying time.

 

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Papas Rellenas (breaded mashed potatoes stuffed with ground beef creole) by Gloria

recipe from pages 17 till page 20 of:

Estefan Kitchen!

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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!