This is really such a delayed post. This was the complicated starter that I planned. I had to drop the other one that was planned as well. Papas Rellenas is a peru starter and commonly made in near by areas as well. This Cuban version is actually made with meat. I made it vegetarian by using Soya Granules.
These Cuban potato balls have bell peppers, soya granules stuffed and the balls are deep fried. I was inspired by this post. I leave you to enjoy the pictures. We were so eager to dig in that I forgot to click the cross section of the balls. So shared a hasty pic, pls excuse the hurried one!.
Cuban Potato Balls
For the Outer Layer
Mashed Potatoes – 2 cups
Red Chili flakes – 1 tsp
Milk – 2 tbsp
Salt to taste
For the Stuffing
Onions – 1 medium
Bell Peppers, all 3 colours – 1/2 cup
Soya Granules – 1/2 cup
Garlic – 4 cloves
Cumin powder – 1/2 tsp
Salt to taste
Turmeric powder a pinch
Red chili powder – 1 tsp
Ol – 2 tsp
For the Coating
All purpose flour – 1/2 cup
Bread Crumbs – 1 cup
Oil for deep frying
How to make the Cuban Potato Balls
MW Soya Granules for 3 mins, drain and squeeze off excess water.
MW 2 large potatoes for 5 to 6 mins. Soak in water, peel and mash well. Add milk, salt and red chili flakes. Combine everything well. Let it rest for 10 mins.
Meanwhile make the stuffing.
Heat a nonstick pan with oil, saute the the crushed garlic, then add finely chopped onions, saute for 2 mins, then add finely chopped bell peppers. Saute all together.
Add all the spices, soya granules, combine and adjust seasoning.
Make equal balls of the potato. I used a ladle for measuring.
Flatten in center, place a spoonful of stuffing. Cover on all sides. Continue with all the balls.
Make a batter with all purpose flour, salt with enough water. Drop the balls into this batter, coat well and then roll in bread crumbs. Continue with all balls.
Freeze for 20 mins.
Heat oil for deep frying and fry in all sides.