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Crispy golden chorizo potato balls (Papas Rellenas) filled with spicy chorizo and creamy mashed potatoes, served with a sweet chilli dipping sauce.

Chorizo Potato Balls Recipe (Papas Rellanas)

Chorizo Potato Balls (Papas Rellenas) are a crispy, golden delight that brings together the rich, smoky flavours of chorizo with creamy mashed potatoes. A staple in Latin American cuisine, these stuffed potato balls are fried to perfection, creating a crunchy exterior with a soft, flavourful centre.

Traditionally enjoyed as a street food snack or appetiser, they are perfect for any occasion. Served with a sweet chilli dipping sauce, this dish balances spice, smokiness, and a hint of sweetness for the ultimate bite. Whether you’re hosting a gathering or just craving something indulgent, these Chorizo Potato Balls are sure to impress!

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Tips for Making the Perfect Potato Balls

  1. Use the right potatoes – For the creamiest texture, use floury potatoes like Maris Piper or Russets, as they mash smoothly and hold their shape well when fried.
  2. Drain excess chorizo oil – Chorizo releases a lot of flavorful oil when cooked. While delicious, too much moisture can make the filling greasy. Drain excess oil before stuffing the potato balls.
  3. Chill before frying – Once shaped, refrigerate the potato balls for 30 minutes to help them firm up, reducing the risk of breaking apart in the hot oil.
  4. Coat evenly for crunch – For extra crispiness and to prevent splitting, double coat each ball by dipping it twice in flour, beaten egg, and breadcrumbs before frying.
  5. Fry at the right temperature – Keep your oil at 170-180°C (340-360°F) to ensure a golden-brown crust without absorbing excess oil. If the oil is too cool, the coating will turn soggy.

Looking to explore more delicious recipes? Try my Vatapa, Butter Chicken, Triple Cheese Honey Quesadilla or my Bacon Wrapped Feta Bites.

 For more easy and exciting dishes, check out Brunching with Khally for quick and flavour-packed recipes perfect for every occasion!

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Khaldun Nisbett

A Londoner with a serious love for food and Arsenal. My favourite things are travelling, coffee, and hitting the gym!

Chorizo Potato Balls (Papas Rellanas)
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Chorizo Potato Balls (Papas Rellanas)

Course: AppetisersCuisine: LatinDifficulty: Medium
Servings

4

servings
Prep time

40

minutes
Cooking time

20

minutes

Crispy Chorizo Potato Balls Recipe (Papas Rellenas) – a delicious fusion of smoky chorizo and creamy mashed potatoes, coated in golden breadcrumbs and served with sweet chilli dipping sauce.

Ingredients

  • 2 large potatoes, peeled and chopped

  • ½ chorizo ring, diced

  • 2 tbsp butter

  • 2 tbsp plain flour

  • 2 garlic cloves, minced

  • 1 red bell pepper, finely chopped

  • 2 shallots, diced

  • A splash of milk or milk alternative

  • 1 tsp chilli flakes

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1 tbsp chopped cilantro

  • Red Leicester cheese, grated

  • 1 egg, beaten

  • Breadcrumbs, for coating

  • Oil, for frying

  • Salt and Pepper

Directions

  • Boil the potatoes: Place the chopped potatoes in a pot of water and bring to a boil. Cook until tender, about 10-12 minutes. Drain and mash them well.
  • Cook the chorizo filling: In a large pan, melt the butter over medium heat. Add the diced shallots, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.
  • Prepare the mixture: Stir in the diced chorizo, paprika, turmeric, and chilli flakes. Cook for an additional 3-4 minutes until the chorizo begins to crisp up.
  • Combine the mash: Add the mashed potatoes to the pan with the chorizo mixture. Stir in the flour, a splash of oat milk (or milk alternative), and chopped cilantro. Mix well until everything is evenly incorporated. Season with salt and pepper to taste.
  • Add the cheese: Once the potato mixture is ready, take a small portion and flatten it in the palm of your hand. Place a small piece of grated Red Leicester cheese in the center, then mould the potato mixture around the cheese, rolling it into a ball.
  • Coat the balls: Dip each ball into the beaten egg, followed by the breadcrumbs, ensuring an even coat. For extra crispiness, double-coat the balls by dipping them back into the egg and breadcrumbs.
  • Fry the balls: Heat oil in a frying pan over medium-high heat. Fry the potato balls in batches, turning them occasionally, until golden brown and crispy on all sides, about 4-5 minutes per batch.
  • Drain and serve: Once fried, remove the balls from the oil and drain on paper towels. Serve hot with a side of sweet chilli dipping sauce or your favourite sauce.

Recipe Video

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