A classic of Peruvian street food, papa rellena wraps a chicken and quinoa filling inside mashed potato, shaped into a ball. Cooked in the airfryer instead of deep frying, it becomes a lighter breakfast or brunch bite.
Boil the potatoes in their skins, peel while hot, mash and season with salt.
Heat the olive oil in a pan and sauté the onion and garlic, then add the shredded chicken, quinoa, cumin and black pepper, and cook for 5 minutes, stirring.
Flatten a portion of mashed potato in your palm, place the filling and a slice of boiled egg in the centre and close it into a ball, then chill on a tray for 10 minutes.
Grease the airfryer basket and preheat to 200°C, arrange the balls and cook for 10 minutes, until golden and crisp on the outside; without an airfryer, bake on a tray in an oven preheated to 200°C for 20 minutes.
If you skip resting the balls before airfrying, they can crack open and leak filling as they cook; do not skip the rest. Allergens: contains egg.
Making the mashed potato a day ahead and chilling it makes shaping much easier. Adding a few olive slices to the filling gets closer to the traditional Peruvian flavour.
Admin DadaGastro · verified in test kitchenBu 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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