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No food hits home like Hispanic food. The heavy influence of cumin and coriander remind me of Pakistan because this particular spice and herb are added in every traditional Pakistani dish. At times when I walk down the streets of LA past food carts selling tacos and burritos, I imagine I’m in Karachi. The familiar smells wafting in the air punctuated by the occasional traffic and honking of cars (it is downtown after all ) are enough to wake up nostalgia.

Cuban Stuffed Potato BallsCuban Stuffed Potato Balls

Sure, there are differences between the cuisines but at the base of it all is cumin and coriander. I almost wonder why Hispanics don’t make curry.

Cuban Stuffed Potato Balls



I went to Porto’s Cafe in Burbank about a year ago with my best friend. It’s a very popular Cuban cafe in LA. I love to Yelp for popular items, and the stuffed potato balls at Porto’s was something that we needed to try. It’s called Papas Rellenas, which are deep-fried balls of mashed potatoes stuffed with a meat filling. Both my friend and I spent a good ten minutes talking about how they tasted so Pakistani and that we had to go home and make these. It was a long while before I actually did make them. But they’re actually very simple to prepare because the flavor combinations don’t need any guessing.

Cuban Stuffed Potatoes

If you are more into visuals, check out how I make this!

 

Print Recipe
4.82 from 11 votes

Cuban Stuffed Potato Balls

Deep fried balls of fluffy mashed potato with a spicy beef filling is just the touch of Cuban you'll need! So satisfying and they taste like Porto's famous Potato balls!
Course: Appetizer
Cuisine: Cuban
Keyword: Potato Balls
Servings: 20
Author: Rookie With A Cookie

Ingredients

Beef Filling

  • 1/2 onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 1 green bell pepper finely chopped
  • 1/2 lb ground beef
  • 1/2 of a jalapeno pepper
  • 1 1/2 tsp ground cumin
  • 3/4 tsp cayenne pepper
  • 1/2 tsp pepper
  • 6 tbsp tomato sauce

Potato Balls

  • 5 potatoes salted, boiled and mashed
  • 2 eggs beaten with a tbsp of water
  • 1/2 cup all purpose flour
  • 1 cup bread crumbs

Instructions

  • Boil potatoes in salted water until fork tender, Peel the skin and mash them well with a few tbsp of milk at a time until very smooth and fluffy (it shouldn't be too sticky so be careful with the milk). Be sure to add enough salt to the mashed potato.
  • In a saucepan, sautee onion and peppers for a few minutes until soft.
  • Add the ground beef and stir until beef has brown.
  • Add in the spices and stir for a minute.
  • Next, pour in the tomato sauce and let simmer for five minutes. The meat filling won't have too much sauce because the liquid will make it difficult to stuff the potato balls.
  • To make the potato balls, take about two ounces of mashed potatoes and flatten it in the palm of your hand in a disk
  • Now take about a teaspoon of meat filling and place in the center of the flattened potato disk. Make sure you don't add too much filling because we need to wrap the filling inside the potato,
  • Slowly take the edges of the potato and pull them over the filling and smooth it into a ball. If your filling is not covered, just take a little bit of mashed potato and glue it onto the filling.
  • Now take each ball, dredge it in flour, dip it in egg and finally coat it generously in bread crumbs.
  • Once all the balls are coated, chill in the fridge for at least an hour to ensure they don't fall apart while frying. (You can also prep them a day in advance up to this point).
  • Once ready, deep fry them until golden brown.
  • Drain on paper towel and enjoy! This makes 20 medium-sized potato balls.

Notes

Don't prod the potato balls too much during frying because they might crack open a bit. A few of mine did open just a little bit because I was impatient.
Be sure not to add too much milk to the mashed potato at once. While forming the balls, the mashed potatoes shouldn't be too sticky (watch how I made this in the video).

 

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Beverly
Beverly
10 months ago

I will be making these early in the day to take to a party in the evening. Can they later be warmed up in the oven and if so what temperature and how many minutes? I am trying not to loose the crispness. Thank you for your tips. 👍🏼

Viv Tyler
Viv Tyler
1 year ago

Thank you for this great recipe. Years ago I lived in Tampa, FL and really enjoyed the local Cuban food. These were available all over in bodegas and corner stores as fast finger food as well as in restaurants. Broken open with some Texas Pete’s hot sauce splashed on top – comfort food heaven. I’ve recreated them on my own using Idahoan brand instant potatoes with less liquid for a firm mash, but for some reason they are just so much better straight out of the deep fryer wrapped in parchment paper 🙂 .

Beverly
Beverly
1 year ago

If I am taking them to take to a party and by the time I get there they may be a little cold. Will they fall part if I warm them up in the microwave?

Beverly Smith
Beverly Smith
1 year ago

I will be making these for the Super Bowl in the next couple of weeks. Can I use panko flakes? The bread crumbs you used were they plain bread crumbs or were they the bread crumbs with added spices? I use to go to Porto’s in California until I moved to Texas. If these are the same as Porto’s then you will definitely be my GO TO GIRL! 😘💕 Thank you!!!

Karen
Karen
1 year ago

5 stars
Just made…delish! I made extra meat and served a scoop of meat on top with some sour cream and a drizzle of taco sauce. ANYONE KNOW HOW MANY CARBS PR CALORIES IN THESE BALLS?

Carolann Pacific -Adam
Carolann Pacific -Adam
1 year ago

Hi

Would you happen to know if I can use instant potatoes for this?! Tyia

Viv Tyler
Viv Tyler
Reply to  Carolann Pacific -Adam
1 year ago

5 stars
Idahoan brand instant potatoes work well for this if you either reduce the amount of liquid or add extra flakes. You want a very firm mash that holds together well.

Carolann Pacific -Adam
Carolann Pacific -Adam
1 year ago

5 stars
I think I love you 💘 for this recipe!! I absolutely love these !!! I moved far away from any place making them ( Publix) lol

THANK YOU ☺️☺️☺️

Lori Duo
Lori Duo
1 year ago

These are not Authentucaly Cuban! They have Added A Mexucan twist to these! We do not put Jalepenis, or Hotc sauce or Coriander in ours!

trackback
2 years ago

[…] Cuban Stuffed Potato Balls […]

Sonya
Sonya
2 years ago

On the Cuban potato meat balls if you don’t have a deep fryer can you pan fry instead?

Robert Cuellar
Robert Cuellar
2 years ago

As a Cuban that has been eating these since I was 6 y.o and am now 81 y.o. I can tell you to eat them fried. Only way to taste that Cuban flavor. Thank you Cookie for this site. I think I make some tonight.

Carmen
Carmen
2 years ago

Hi
Can you bake the stuffed potatoes instead?

Roxanne
Roxanne
2 years ago

What temp do you fry these at? And approx how long does it take? I did not see this in the recipe. I just made mine and am waiting to fry tomorrow. Thank you.

JimmyB
JimmyB
2 years ago

These sound delicious! Any reason why I couldn’t use Instant Mashed Potatoes?

Tia
Tia
2 years ago

3 stars
What happens if the potatoes are kinda sticky lol ????

trackback
2 years ago

[…] Cuban Stuffed Potato Balls from Rookie with a Cookie […]

Annie Peterson
Annie Peterson
3 years ago

5 stars
love them

Melinda Marquez
Melinda Marquez
3 years ago

5 stars
Can this be done in an air fryer? Or frozen, then baked instead?

Matrta
3 years ago

Hi Im in the middle of making the papas rellenas, but I think the potatoes are too gummy, oops I think I overlooked the milk and put a little too much, what should I do? I put the mashed potatoes in the fridge to see if they firm up.
Thanks

Joanne
Joanne
3 years ago

I used a hand masher to mash the potatoes. Should I use a food processor to get a smoother texture?

trackback
3 years ago

[…] Cuban Stuffed Potato Balls from Rookie with a Cookie […]

J. Smith
J. Smith
3 years ago

5 stars
I cannot wait to try them! Question: Could I possibly do these in an air fryer or bake them?

H.L.
H.L.
4 years ago

How many cups of filling did this yield for you? Thinking of adapting this for a tamale pie recipe.

J.Smith
J.Smith
Reply to  H.L.
3 years ago

Oops…i meant make them again! ?Ugh typing too fast*

Tina
Tina
Reply to  H.L.
3 years ago

Can I make mashed potato balls with out bread crumbs

Suzanne Kelso
4 years ago

5 stars
Hi I have left over mash potatoes we had ladt night dinner, of course some butter was added to potatoes not my h milk at all. Can i still use these potatoes and can I use progresso bread crumbs ” panko” cause i have little Italian bread crumbs. Thank you!!! Can not wait to make please reply if possible to day!!!!

Karin K
Karin K
4 years ago

Do you let the potato mixture cool off before forming? Or form them while hot?

Ahmeena
Ahmeena
5 years ago

5 stars
Hey I just wanted to say thank you for this recipe. I made these for my family for our super bowl party and they were a huge hit! They were so good that they actually thought I had them sent from Porto’s in So Cal!!! I will def be making this again. I think the most important tip is to keep the potatoes simple. I usually love tons of butter and milk in my potatoes but I followed your advice to keep it simple and the balls were perfect! The potatoes were still light and fluffy and full of flavor!! Thanks again. 🙂

Maria
Reply to  Rookie With A Cookie
5 years ago

5 stars
I was raised with these. But I am Hispanic and my husband is all white and doesn’t eat Spanish or Cuban food, But I do try to slip him some of it every now and then. I know how to make them, but I wasn’t sure if you baked the or fry them. Thank you so very much.

Kawshar
Kawshar
Reply to  Rookie With A Cookie
2 years ago

Hi Thanks for the recipe. My late mum used to make something similar called Aloo puri . I unfortunately never took the recipe even though I knew of the ingredients and method.I was looking for the approx flour potato ratio and was surprised that what was a regular Indian snack to me did not appear on any sites until I translated the title and saw your recipe.I will try it out with the Indian khima mix.If ever it would break during frying due to too watery potatoes my mum used to then dip the puris in beaten egg and refry as she did not like adding a lot of flour

Megan
Megan
Reply to  Ahmeena
4 years ago

I’m so excited to find this recipe! What kind of oil did you fry them in? Thank you!

Maribel Vital
Maribel Vital
5 years ago

5 stars
Made them tonight. I had bookmarked the recipe a few months ago. It was delicious!

maureen gaines
maureen gaines
6 years ago

Wonderful a new favorite re cipe

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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