Breakfast dishes
A Peruvian street-food classic, papa rellena is made by filling mashed potatoes with a chicken and quinoa mixture and shaping them into balls. This lighter breakfast or brunch bite uses an air fryer instead of traditional deep-frying.
Boil the potatoes with their skins on, then peel them. Mash while hot until smooth and season with salt.
Heat the olive oil in a skillet and sauté the onion and garlic. Add the shredded chicken, quinoa, cumin, and black pepper, and cook, stirring, for 5 minutes.
Flatten a portion of mashed potato in your palm. Place some filling and a slice of hard-boiled egg in the center, then wrap the potato around it to form a ball. Arrange on a tray and chill in the refrigerator for 10 minutes.
Grease the air fryer basket and preheat it to 200°C / 390°F. Arrange the balls in the basket and cook for 10 minutes, until golden and crisp on the outside. If you do not have an air fryer, bake them on a tray in an oven preheated to 200°C / 390°F for 20 minutes.
If you put the balls in the air fryer without chilling them, they may crack during cooking and the filling may leak out; do not skip the chilling step. Allergen: Contains egg.
Bu tarifi bir pazar kahvaltısı için hazırladım, patates püresini bir gün önceden yapıp buzdolabında bekletmek işimi çok kolaylaştırdı. Kinoalı iç harcı hem doyurucu hem hafif geldi, ailem ikinci kez yemeden duramadı.
Tarifte airfryer'da 10 dakika deniyor ama benim airfryer'ım daha güçlü, 7 dakikada dışı fazla koyulaştı; bir dahaki sefere 8 dakikadan kontrol edeceğim. İçindeki yumurta dilimi de bazı toplarda ortadan kayıp harcı dağıttı.
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