Dairy-Free Peruvian Papas Rellenas

Ingredients

• 4 large Russet potatoes
• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Aji Amarillo paste
• 2 tbsp Vegetable oil
• 1/4 cup Dairy-free milk
• 1 cup Panko breadcrumbs
• 2 large Eggs
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Olives
• 1/4 cup Raisins
• 2 large Hard-boiled eggs

Instructions

1. 1Place the 4 large Russet potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and return them to the pot. Mash the potatoes until smooth, then gradually stir in the 1/4 cup Dairy-free milk, 1 tsp Salt, and 1/2 tsp Black pepper until fully combined.
2. 2Heat the 2 tbsp Vegetable oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the 1 medium Onion, finely chopped, and 2 cloves Garlic, minced, and cook until softened, about 5 minutes. Add the 1 lb Ground beef and cook, breaking it up with a spoon, until it is browned all over, about 7-10 minutes. Drain off any excess fat.
3. 3Stir the 2 tbsp Aji Amarillo paste into the skillet with the beef mixture. Add the 1/2 cup Olives, pitted and chopped, and the 1/4 cup Raisins. Cook for 2 minutes more, stirring to combine. Remove the skillet from the heat and stir in the 2 large Hard-boiled eggs, chopped.
4. 4Divide the mashed potato mixture into 4 equal portions. Take one portion and flatten it in your hand to form a disc. Place about 2 tablespoons of the beef mixture in the center of the disc. Carefully fold the potato mixture around the filling, sealing it completely, and shape it into an oval, like a small football. Repeat with the remaining potato and beef mixtures.
5. 5Prepare three shallow bowls. Place the 1 cup Panko breadcrumbs in the first bowl. In the second bowl, whisk the 2 large Eggs. In the third bowl, place the remaining 1 tsp Salt and 1/2 tsp Black pepper. Lightly season the potato ovals with the salt and pepper mixture.
6. 6Working one at a time, dip each potato oval first into the seasoned salt and pepper mixture, then into the beaten eggs, ensuring it is fully coated. Finally, press the oval into the Panko breadcrumbs, coating all sides evenly.
7. 7Heat 2-3 inches of Vegetable oil in a large, deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 1 or 2 breaded potato ovals into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, until deep golden brown and heated through. Use a slotted spoon to transfer the cooked papas rellenas to a wire rack set over a baking sheet to drain. Repeat with the remaining papas rellenas.

Substitutions

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