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bolas de patata rellenas

Octopus stuffed potato balls are an excellent appetizer for a get-together with friends, a dinner at home… or whenever you like!

The filling for the potato balls in this recipe includes mayonnaise and crispy fried onion, but you can also play with other fillings you like.

They’re not difficult to make, but it takes time, since the mix has to rest in order to shape them. But they’re well worth it — you won’t regret investing some time once you try them!

  • To share: Serves 4
  • Difficulty: Medium
  • Time: 60 min
  • Serve as: Dinner/Appetizer
  • Calories: 305 Kcal/serving

STUFFED POTATO BALLS WITH OCTOPUS, MAYONNAISE AND CRISPY FRIED ONION

INGREDIENTS

For Four:

1 package precooked el Rey del Pulpo octopus

4 medium potatoes

One stick plus 3 tbs butter

3 egg yolks

2 onions (1 for the fried onion)

Sweet paprika

Flour

Breadcrumbs

1 egg, beaten

Mayonnaise

Salt and black pepper

Oil for frying

INSTRUCTIONS

  • First, cook the potatoes. Boil enough water to cover the potatoes and add a teaspoon of salt. Wash the potatoes well; they will be cooked whole with the skin on. Add the potatoes to the boiling water and cook for 20 to 30 minutes, depending on the size. To check whether they are done, insert a knife; when it comes out easily, remove them from the heat and drain. Allow to cool a little.
  • Then, peel the potatoes, cut into chunks, and put in a bowl. Cut the butter into cubes and add to the potatoes; add a little salt and ground black pepper. Mash together with a fork to blend. Do not use an immersion blender for this step, otherwise the potatoes will not be dense enough and will not have the consistency needed to make the potato balls.
  • Add the egg yolks and mix into the potato. Refrigerate for at least 2 hours so the mixture comes together well.
  • Meanwhile, make the octopus sofrito that will be the filling for our potato balls. Slice the onion and mince the octopus. Heat olive oil in a frying pan and add the onion with a pinch of salt.
  • When the onion is soft, add the octopus and sauté for a few minutes on medium heat. Remove from the heat, add a half teaspoon of sweet paprika, and stir well. Allow to cool and set aside.
  • Once the potato mixture and filling for our octopus stuffed potato balls are ready, take a serving of potato mixture, place it in the palm of your hand, and flatten a little. Add a tablespoon of filling in the center, and cover with the outer edges of the potato mixture to form a ball (add a little more potato if necessary).
  • Then, coat the ball in flour, dredge in the beaten egg, and coat in breadcrumbs. Place in a dish until all of the potato balls have been formed, filled, and coated in breadcrumbs.

HOW TO MAKE CRISPY FRIED ONION

Crispy fried onion is the perfect topping for dishes such as these octopus filled potato balls, or sandwiches and burgers. Plus, it’s easy to make and only takes 10 minutes.

  • We need 1 onion, flour, olive oil for frying and salt.
  • Start by slicing the onion. Sprinkle with salt and put in a plastic bag. Add the flour to the bag and shake so that all of the onion slices are coated.
  • Fry in a frying pan with plenty of hot oil until golden (pay attention to make sure they don’t burn). Remove from the oil, and place on a paper towel to soak up the excess oil.

Back to the recipe…

8. Last, fry the stuffed potato balls. Heat plenty of olive oil in a frying pan. Add the balls and fry, turning to ensure they are cooked on all sides. When the potato balls are golden brown, remove from the heat and place on a paper towel-covered plate.

9. To serve, first put a teaspoon of mayonnaise on the plate, then place an octopus stuffed potato ball on top. Then, top with a bit of mayonnaise and finish each ball off with a pile of crispy fried onion.

A FEW TIPS TO MAKE THE BEST STUFFED POTATO BALLS

You can also prepare the potato mixture for the octopus stuffed potato balls the night before.

If you want to make your own mayonnaise, you’ll need: 1 egg, 1 cup of olive oil, the juice of ½ a lemon, and salt. Add the egg and olive oil to an immersion blender cup. Blend with an immersion blender. Be careful to hold it steady at the bottom of the blending jar until the mayo begins to emulsify. Pour in the lemon juice and a bit of salt and begin to move the immersion blender up and down until the mayo fully thickens.

Did you like our octopus stuffed potato balls recipe? If you like recipes that take a little more time and effort, try our bao buns with octopus, or other appetizers like octopus gyoza and our original mini pizzas. They’re delicious!

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