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How to make a delicious vegan Papa Rellena with a step by step recipe, easy to follow for beginners. A tasty vegan appetizer made of field mushrooms and chanterelle with a Peruvian twist.
2 portions
INGREDIENTS:
6 potatoes
Salt
1/2 onion
50 grams field mushrooms
50 grams chanterelle
Vegetable oil
1 garlic clove
1 tsp black pepper
1 tsp cumin
1 tsp oregano
1 tsp Aji panca (Peruvian chile pepper paste)
100 grams flour
Olives
Raisins
1 Lime
Rocoto paste (hot pepper paste) - optional
Parsley or chopped coriander - optional
Tips:
You can mix the same amount of solid potato and Peruvian potato called “papa amarilla”.
The potatoes should be warm when you are going to mash them. But be careful not to burn yourself while peeling them.
You need to use enough flour to shape the potato ball and press it with your hands just so it does not tear apart while cooking.
You can also add a little bit of potato starch
Do not use any water while shaping the potato balls because that will ruin its consistency.
Let the potato balls cool down after you have sealed them.
Watch out for any cracks on the potato balls before cooking them so the filling does not fall out.
Be gentle when you are going to roll the potato balls in the fryer.
The potato ball might break while cooking and that is because of the potato type we used. To avoid this, we recommend you use two variates of potato and mix them together.
It is all about practice and patience. Once you got the practice, the difficult parts will be much easier.
Tags:
#AYQUERICO
#How to do Peru food
#how to cook Peruvian Recipes
#Potatoes with a mushroom filing
#Potatoes with vegan filling
#Creole potatoes with vegan filling
#Potatoes with vegetarian filling
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