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Vegan-Peruvian Chef Born in Lima and now based in Los Angeles, Antoanet Aburto, also known as “Chef Toni,” is a classically trained chef who offers exciting twists on traditional favorites. Toni shared her Papa Rellena recipe with us.
Papa Rellena recipe from Chef Toni
1 kg. Potatoes (white ones, waxy), washed
Vegetable oil, for frying.
1 small sweet onion, diced
1 garlic clove, minced
250 gr. small assorted mushrooms, diced or 1 cup ground beef-style faux beef
1 tomato, peeled, seeded, and diced.
Salt to taste
Pepper to taste
Oregano, to taste
Paprika (paprika), to taste.
1/3 cup flour
4 botija olives, chopped or 1 handful of raisins or currants
Creole sarsa, to decorate.
Lime wedges, to decorate.
Cook the potatoes in salted water until tender enough to puree. Let cool.
Coat the bottom of a skillet with vegetable oil and sauté the onions and garlic over medium heat for about 2 minutes.
Add mushrooms and let rest (DO NOT touch or stir!) Until bottoms are golden brown, about 1 minute, then flip or stir.
Add the tomatoes, salt, pepper, oregano, and paprika and sauté for an additional 30 seconds. Set aside.
Season the cooled mashed potatoes with salt and pepper, then divide into 4 servings. (For smaller potato balls, divide into 6 to 8 servings.)
Lather up your hands as well as a flat surface or mixing bowl. Take a portion of the mashed potatoes and form a bowl. Fill with the cooked mushrooms and some diced olives, then close the ends of the bowl and seal the inner filling. (Traditionally in Peru, we create an oblong shape, like a potato, for larger portions, but personally I prefer the spherical shape of the ball for a finer presentation.)
Rinse the balls, then fry them in very hot oil until all sides are golden brown.
Let dry on a paper towel.
Garnish with Creole sarsa and lime wedges and serve with white rice. Sprinkle with lemon juice while you eat!
Original article (in English)