Chicken Stuffed Potato Balls
The recipe of chicken stuffed potato balls gives a
unique twist to the general way that potatoes are cooked as vegetables can be prepared in many different forms.
The potato fritters can be stuffed with turkey, cheese
or a combination of vegetables like carrots, onions, beets, radish and
sweet peppers as well.
The recipe can also be called "rellenos de papas", which are
traditional fritters in the Puerto Rican cuisine, generally made with
- 4 Russet potatoes
- 1 chicken breast (or 1 1/2 cups shredded turkey)
- canola oil (or virgin coconut oil)
- 1/2 onion (crushed)
- 2 cloves garlic (crushed)
- 1/3 cup water
- 3 tbsp tomato sauce Spanish style
- 6 tbsp all purpose flour (or potato starch)
- 2 tbsp regular butter (or natural butter spread)
- all purpose seasoning (without pepper)
- 1/2 chicken and tomato bouillon cube
- 1/4 cup sweet bell red pepper (diced)
- salt (to taste)
Defrost and slice the chicken breast in
In a saucepan add 1 teaspoon of oil, tomato sauce, sweet pepper,
garlic, onion, bouillon cube and sauté them.
When the cube is dissolved add the
water and mix everything.
Season the chicken breast slightly.
Put the chicken into the saucepan and cook on low
about 40 minutes or until tender.
(If you are using leftover cooked turkey, just cook for about 10 minutes, with all the ingredients except the bouillon cube.)
While the meat is cooking, wash the potatoes and
peel the skins carefully.
In a different pan add the potatoes and water until
Sprinkle a bit of salt; boil approximately
for 45 minutes.
Drain the water, mash the potatoes, add 2 tbsp of
In a big plate spread evenly as possible 4 tbsp of
With your hands take a handful of mashed potatoes
and make a
flattened ball with some space in the center.
Add some chicken breast (or turkey) in the middle and then
complete the ball
Roll the ball on the plate that already has the flour.
you could use 1/3 cup of egg replacer (or do an eggwash) so that the potato balls
hold the flour better and get a crispier texture.
In a big saucepan add some oil, heat it and then put
the chicken stuffed potato
balls with around 3 inches of space between them.
Keep adding oil until
at least half of the potato balls' height is covered.
Fry them at
medium to high temperature, turning them until
they are golden and crispy.
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To save time read some tips for leaving them already set up.
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