Papa Rellena, AKA Peruvian Stuffed Potatoes, Veggie/Vegan Version

Originally from:

Potatoes peeled and
Potatoes after boiling
Potatoes mashed
Filling cooked
Prepared for work The initial amount for one
                "potato" Hollow made Hollow filled Closing up
Floured potato
Milky floured potato
Just placed in the pan
Turning once
And done.

Notes: choice of potato, as ever for Peruvian food, is essential.  You must use a floury potato for this and you must mash it well but do not use a food processor as we once did: it turns the mash into unmanageable goo.  Also note that chopping things finely is pretty essential for this recipe.

Makes ~10 large-potato-sized things.



  1. Bring a pan of water to the boil, add the potatoes, bring back to the boil and cook for 25 minutes.
  2. Mash the boiled potatoes, season with 0.25 tsp salt and some pepper, and put to one side.
  3. In a large pan fry the chopped carrot until the carrot begins to brown.
  4. Add the garlic, onion and paprika and fry for a few more minutes.
  5. Add the chopped aubergine, artichoke, mushrooms, sesame oil and soy sauce and fry for three to five minutes.
  6. Add the raisins and chopped parsley and season well (e.g. 1 tsp salt): you don't want this stuff to be lost in amongst the potato.
  7. Put the mixture into a bowl and line up the following:
  8. To make each stuffed potato, do as follows:
  9. Having made your stuffed potatoes, roll each one in the shallow container of milk just before frying; we found this milking bit to be vital, as they just didn't hold together in the hot oil otherwise.
  10. Deep fry them in the wok, two at a time, until golden brown: this needs no more than a minute to a minute and a half, just to brown them as they are already cooked; place them on the kitchen towel to drain when done.

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