Papa Rellena Breakfast Bites with Spicy Rocoto Crema

Miniature versions of the classic Peruvian stuffed potato, filled with seasoned ground beef and hard-boiled egg, fried until golden, and served with a spicy rocoto pepper sauce. Perfect as a breakfast snack!

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.78/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Snack

Cuisine:

British

Main Ingredient:

Beef•Eggs

Mood:

Comfort Food•Spicy

Ingredients

Servings

2mediumRusset potatoes(Peeled and quartered)

£0.60

0.5poundGround beef(Lean ground beef)

£2.75

0.3mediumOnion(Finely chopped)

£0.10

2clovesGarlic(Minced)

£0.15

1tablespoonAji Amarillo paste(Can substitute with yellow bell pepper puree)

£0.50

0.5teaspoonGround cumin

£0.05

0.3teaspoonPaprika

£0.03

0.3teaspoonDried oregano

£0.03

2Hard-boiled eggs(Peeled and quartered)

£0.70

0.3cupAll-purpose flour(For coating)

£0.05

0.5cupBreadcrumbs(For coating)

£0.15

As neededVegetable oil(For frying)

£0.20

To tasteSalt

To tasteBlack pepper

0.5Rocoto pepper(Seeded and deveined)

£0.75

0.5cupSour cream

£0.60

1tablespoonLime juice(Freshly squeezed)

£0.15

2tablespoonsFresh cilantro(Chopped, for garnish)

£0.30

Total Cost

£7.11

£1.78 per serving

Instructions

1.
**Prepare the potatoes:** Boil the potatoes in salted water until tender. Drain well and mash until smooth. Let cool slightly.
2.
**Prepare the beef filling:** In a medium skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the Aji Amarillo paste, cumin, paprika, oregano, salt, and pepper. Cook for another minute until fragrant. Remove from heat and let cool.
3.
**Assemble the papa rellena bites:** Take a small amount of mashed potato (about 2 tablespoons) and flatten it in your palm. Place a small spoonful of the beef filling and a quarter of a hard-boiled egg in the center. Carefully enclose the filling with the mashed potato, shaping it into a small oval or ball. Repeat with the remaining potato and filling.
4.
**Coat the bites:** Place the flour in one shallow dish and the breadcrumbs in another. Roll each papa rellena bite in the flour, then dip in the breadcrumbs, making sure they are fully coated.
5.
**Fry the bites:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the papa rellena bites to the hot oil, in batches, and fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6.
**Make the Rocoto Crema:** In a blender or food processor, combine the rocoto pepper, sour cream, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasonings to taste. (Handle rocoto peppers with care, as they are very spicy!).
7.
**Serve:** Serve the papa rellena breakfast bites hot with the Rocoto Crema for dipping. Garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (200g)

495 kcal / 2071 kJ

Carbs

35g

13% of RDA

Fat

28g

40% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

380 mg

17% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a less spicy Rocoto Crema, remove more of the seeds and veins from the rocoto pepper or use a smaller amount.

The papa rellena bites can be assembled ahead of time and refrigerated until ready to fry.

You can also bake the papa rellena bites instead of frying for a healthier option. Bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

If you don't have Aji Amarillo paste, you can substitute it with a puree made from yellow bell peppers, roasted for a sweeter flavor.

Cooking Equipment

Large pot

Medium skillet

Mixing bowl

Deep fryer or large pot for frying

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a less spicy Rocoto Crema, remove more of the seeds and veins from the rocoto pepper or use a smaller amount.

The papa rellena bites can be assembled ahead of time and refrigerated until ready to fry.

You can also bake the papa rellena bites instead of frying for a healthier option. Bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

If you don't have Aji Amarillo paste, you can substitute it with a puree made from yellow bell peppers, roasted for a sweeter flavor.

Papa Rellena Breakfast Bites with Spicy Rocoto Crema

Ingredients

Instructions