This recipe is my artsy variation of the Peruvian Dish Papa Rellenas………Just so you know Papa Rellenas are fried potato croquettes stuffed with seasoned beef filling with hard eggs. I did similar flavors but did something different. A word of warning…….This recipe called for several different Peruvian Peppers that you might not have… I used aji panca paste in the meatloaf for the main flavor. I used dried yellow Peruvian peppers in the Onion salsa (they are really great….a flavorful not too hot pepper) I recommend just a little bit of aji amarillo paste to flavor the potatoes (or a Peruvian sauce made with aji amarillo paste)……I also garnished with Peruvian Sweet Drop peppers. or me this recipe made 6 portions that aren’t the biggest.

Ingredients for around 6 portions

1 1/2 lbs potatoes – peeled, quartered, boiled till fork tender with a generous amount of salt (usually golden potatoes are used but I used russets because that’s what I had)

aji amarillo paste – to taste (or you can substitute spicy cilantro sauce RECIPE under Peruvian Roasted Chicken) (this goes into the potatoes or also delicious huancaina sauce….I made it not sure if published…love both these sauces……THEY ARE SO FORKING DELICIOUS….You should make them and keep small portions in your freezer like I do….You will thank me.)

1 egg – lightly beaten

3 eggs – boiled 7 minutes ( I washed mine off and added them 7 minutes in with the boiling potatoes because I knew that the potatoes would only take about 15 minutes)

1-lb lean ground turkey 93%

1/4 medium onion – fine chop

4 garlic cloves – ground to paste

1 Tablespoon aji panca chili paste

14 olives – chopped

2 eggs – lightly beaten

1 mini red bell pepper – chopped (or around maybe 1/4 of a regular red bell pepper)

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 Tablespoon slightly heaping Better Than Bouillon Vegetable Soup Base (I use this instead of salt because it adds more flavors and uses less salt)

1/4 cup golden raisins – lightly chopped

1/4 cup fresh parley leaves

non stick spray

1 red onion – cut in half, sliced very thin on mandolin

1 garlic clove – ground to paste

yellow Peruvian dried chili flakes – to taste

1 lemon – just the fresh squeezed juice

2 Tablespoons cilantro – leaves and fine stems – chopped

sea salt – to taste

ground black pepper – to taste

Directions

The first things to do are to boil the potatoes, then the eggs (if you haven’t already). The potatoes get mashed with either a very small amount of aji amarillo paste or a small amount of yellow cilantro sauce (that is made with aji amarillo) If you used a good amount of salt to boil the potatoes then they probably are seasoned enough…If not add some salt as needed. The eggs should go in an ice bath when done. When they are cool enough to handle peel them and keep the potatoes and eggs to the side.

Set oven to 350 F degrees. Spray a sheet pan or pans with non stick spray.

In a large mixing bowl combine the minced red onion, garlic (4), aji panca paste, olives, eggs, red bell, cumin, 1/2 t. black pepper, oregano, vegetable base, raisins, and parsley.

If you have a round ring pat the meat mixture into a ring on your non stick sprayed baking sheet and pat 1/2 an egg into it.

Repeat till you are done. This made 6 meatloafs for me.

I had only a little bit of meat left so I patted them on top of the eggs.

Then I scored the potatoes in the bowl in half and each half in thirds so I’d know about how much potato to put on each one.

You can just scoop them out if you don’t do pastry bags.

These went in the middle rack at pre-heated 350 degrees for 25 minutes.

While they were cooking I made the onion salsa.

In a medium size bowl combine the onions, garlic, dried yellow chili flakes to taste, lemon juice, cilantro, and sea salt and salt and pepper to taste.

If the potatoes aren’t brown enough you can broil them for about two minutes.

ENJOY!!!!