Peruvian Potato Croquettes (Papas Rellenas Peruanas)

Name: Peruvian Potato Croquettes (Papas Rellenas Peruanas)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) Yukon Gold potatoes, whole and unpeeled; 1 lb (450 g) boneless, skinless chicken thighs, diced; 2 tbsp butter; 1 onion, chopped; 1 garlic clove, chopped; 1 tomato, seeded and diced; 3 tbsp flat-leaf parsley, finely chopped; 1/3 cup (45 g) raisins; 6 black olives, pitted and coarsely chopped; ¾ serrano chili pepper, seeded and finely chopped; 2 hard-boiled eggs, chopped (optional); Vegetable oil, for cooking; 2 tbsp (30 ml) lime juice; 2 tbsp (30 ml) white vinegar; 1 red onion, thinly sliced; ¼ serrano chili pepper, seeded and finely chopped; 1 pinch sweet or smoked paprika; Mayonnaise, to taste

5 stars (1) Rate this recipe

Preparation 1 H

Cooking 1 H

Chilling 1 H
Servings 6

Ingredients
Preparation

Ingredients

Croquettes

2.2 lb (1 kg) Yukon Gold potatoes, whole and unpeeled
1 lb (450 g) boneless, skinless chicken thighs, diced
2 tbsp butter
1 onion, chopped
1 garlic clove, chopped
1 tomato, seeded and diced
3 tbsp flat-leaf parsley, finely chopped
1/3 cup (45 g) raisins
6 black olives, pitted and coarsely chopped
¾ serrano chili pepper, seeded and finely chopped
2 hard-boiled eggs, chopped (optional)
Vegetable oil, for cooking

Criolla Salsa

2 tbsp (30 ml) lime juice
2 tbsp (30 ml) white vinegar
1 red onion, thinly sliced
¼ serrano chili pepper, seeded and finely chopped
1 pinch sweet or smoked paprika

Mayonnaise, to taste

Preparation

Croquettes

Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 25 minutes or until tender. Drain and let cool. Peel the potatoes and return to the pot. Using a potato masher, purée the potatoes until smooth. Season with salt. Let cool while you prepare the next steps.
Meanwhile, in a large non-stick skillet over medium-high heat, brown the chicken, onion and garlic in the butter. Season with salt and pepper.
Add the tomato and cook for 3 minutes or until the liquid has evaporated. Add the parsley, raisins, olives and serrano pepper. Cook for 2 minutes while stirring. Adjust the seasoning. Remove from the heat and let cool. Add the eggs, if desired.
Divide the mashed potatoes into 6 equal portions (see note).
With floured hands, form each portion of mashed potatoes into an oval patty. At the centre of each patty, place 6 tbsp (90 ml) of the chicken mixture and fold the mashed potatoes over to seal in the filling. Form each patty into a shape similar to that of a large potato. Lightly flour. Place on a large plate and refrigerate for 1 hour to firm up.
In a large, deep skillet, pour in a ¾-inch (2 cm) layer of oil. Heat the oil over medium-high heat. Fry half of the croquettes at a time in the oil, gently turning them over until browned on all sides, about 10 minutes. Watch out for splattering. Keep warm on a plate lined with paper towels.

Criolla Salsa

In a bowl, combine the lime juice, vinegar, onion, serrano pepper and paprika. Let marinate for 5 minutes.
Serve the croquettes with the criolla salsa and a drizzle of mayonnaise, to taste.