Tuesday, November 10, 2015

Sweet papa rellena

This dish is usually made with yellow potatoes and ground beef. To make it detox friendly all I had to do was substitute the "yellow", for "sweet" and the "beef" for "turkey." Topped it with some salsa criolla and now we're talking! You usually see this dish in the appetizer section of the menu in some restaurants, but in my house I make them big enough for them to be eaten as an entree. Saves time too, since you don't eat just one of these when they are little. Special thanks go to my almost 4 year old son, for taking the pictures. 


4 medium boiled sweet potatoes
1/2 cup of organic brown rice flour
Olive oil

For the relleno (The great thing about this recipe is that you can add whatever you have in your refrigerator!) Here's what I had.

2 tbsp of olive oil
1/2 lbs of organic ground turkey
1/2 cup of cooked quinoa
1/4 tsp of cumin
2 tbsp of garlic
2 tbsp of aji amarillo
Salt and pepper al gusto
1/2 cup of mushrooms (chopped)
1/2 red bell pepper (chopped)
1/4 sweet onion (chopped)
2 boiled eggs (chopped)

Pasito a pasito

1) Cook turkey with quinoa,garlic, cumin and aji, S&P, then add veggies. 
2) Turn heat off and add chopped boiled eggs and mix around
3) Do not eat this by itself! You want to make sure you have enough for the relleno, and then you can eat it. 

Paso a paso

1) Mash sweet potatoes with a fork.

2) Make a "patty" by adding rice flour as necessary, until it doesn't stick to your hand. Leave aside. 

3) Make another patty, but this time add the relleno on top and cover with first patty. 

4) Shape with your hands by closing the gaps and keeping the relleno inside. 

 5) Fry the the "bolitas" for a couple of minutes on each side until golden.

6) In the meantime, make some salsa criolla to go on top.

1/2 red onion
1 lime
Chopped cilantro (optional)

Pasito a pasito
1) Julienne onion.
2) Add lime juice, S&P and mix together with cilantro. 
3) Done.

7) Enjoy this delicious crispy-on-the-outside-and-full-of-protein-on-the-inside treat.   

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