Oven baked papa rellena
Crispy, soft, healthy goodness
- 6 medium potatoes Makes about 1 papa rellena per potato, so plan accordingly.
- 1/2 cup cake flour in a bowl
- 1 egg, lightly beaten In a bowl
- 2 slices of white or brown bread, toasted and blitzed into crumbs In a bowl
- 1 small onion, finely chopped
- a handful mushrooms, chopped
- 1 green chilli, deseeded and chopped
- 2 garlic cloves, crushed
- 10 g Fresh coriander washed twice and chopped
- salt, pepper, lime juice, milk
Preheat the oven to 240C Fan (or the hottest it can go)
Prick the potatoes and cook them, covered, in the microwave for 10 minutes, or until completely soft. Set aside to cool down, then peel and mash until smooth. Season with a little salt, and if necessary add a splash of milk to ensure that they stick together nicely - your mash should be firm but not breaking apart at the edges.
Fry the onion and chilli for the stuffing on a high heat until golden, then add the mushrooms and garlic and saute until soft and cooked - about 5 minutes. Turn off the heat, wilt in the washed and chopped coriander, and season with salt, pepper and lime juice.
Take a lump of mash about the size of a small egg and roll it into a ball between your hands, then press flat to get a disk about 2/3 cm thick and about the size of your palm. Place a lump of stuffing inside, fold the edges over and seal, making a ball. Place one side on a greased tray with baking paper and repeat with all the balls. Once all your balls are done, take each one and roll it in the flour first, passing from hand to hand to make sure all the excess drops off. Then roll around in the egg, and finally in the breadcrumbs. Place back on the greased baking paper. Repeat for all the balls, then bake in your hot oven for 12-15 minutes, until the outside is perfectly crisp and golden-brown. Serve hot as an appetizer with a chilli peanut sauce, or as a fancy starch next to some other glorious veggies.