Culinary Creations 9 PULLED POR-K- ROCKETS ! PULLED PORK STUFFED POTATO CROQUETTES (PAPAS RELLENAS PERUANA) From The Kitchen Of The Charette Family Inspired by Peruvian street food rellenas peru with a meat filling made from fully ana ), ( this vers papas cooked pulled pork will take you on a ion stuffed trip to Latin Ameri ca! POTATOES CROQUETTES • 1kg Yellow potatoes, whole and unpeeled • ½ cup Unbleached flour • 2 cup Panko breadcrumbs • 2 Beaten eggs • Vegetable oil for cooking PORK FILLING • 340g Schneiders Slow Roasted Pulled Pork • 30ml (2 tbsp.) Olive oil • 1 Onion, chopped • 1 Garlic clove, chopped • 2 Tomatoes, seeded and diced • 30ml (2 tbsp.) Italian parsley chopped • 6 half Sun dried tomatoes chopped • 10 Pitted black Olives chopped (coarsely) • 5ml (1 tsp.) Serrano pepper, seeded and finely chopped SALSA CRIOLLA • 1 Red Onion thinly sliced • ¼ Serrano pepper, seeded and finely chopped • 30ml (2tbsp.) Chopped cilantro • 30ml (2tbsp.) Lime juice • 30ml (2tbsp.) White vinegar DIRECTIONS 1. Put the potatoes into a large pot, cover with cold water and add salt. Bring to boil over high heat and then reduce the heat, cover and simmer until tender for 30-40 min pending the size of the potatoes. Drain let the potatoes cool down for 15-20 min. Peel the potatoes still warm and put it back in the pot and mash the potatoes until no lumps remain. Set aside to cool to room temperature the time you prepare the stuff ing. 2. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion for 4-5 min at medium heat until the onion has softened and turned translucent, add garlic and stir for one min, add tomatoes, cook and stir another min and then add the cooked pulled pork, black olives, sun dried tomatoes and hot pepper and stir gently for 2-3 min until the pork breaks apart, add parsley and transfer the preparation into a mixing bowl to cool to room temperature. 3. Meanwhile prepare the salsa criolla. Slice the onion thinly with mandolin and put into a mixing bowl with the lime juice, vinegar, pepper and cilantro. Cover with plastic wrap or lid and let the salsa marinate in the f ridge for 30min. The salsa can be stored in the ref rigerator for up to 2 days. 4. Split the mashed potatoes into eight equal portions. With hand form each piece into oval patties (better to do with flour on your hands) and split the pork preparat ion into eight equal portions and place in the middle of each mashed potatoes patties. Fold the exceed of mashed potatoes on top of the stuff ing to form a medium potato with the pork prep inside and shape to get a nice oval shape. Gently roll in the flour to coat, shake off the excess flour. Dip into the beaten egg, then gently roll in panko breadcrumbs. Place the breaded croquettes on a plate into the f ridge for 2-3 hours to get f irmer. 5. Heat the vegetable oil in a deep-f ryer or large saucepan to 350 degrees F (175 degrees C). 6. Cook the croquettes 3-4 min until crispy and golden brown. Drain on a paper towel-lined plate. 7. Serve the pulled pork croquettes on a plate with the salsa criolla and your favourite mayonnaise!