This Paneer Tikka recipe is a scrumptious Indian appetizer loaded with Paneer Cheese and veggies coated in a sauce full of Indian spices!

Indian dishes are always packed with flavor and this recipe is no different. If you are wanting more flavor packed Indian recipes then you have to check out my One Pot Lentil Dahl and Rice, Easy Roasted Bombay Potatoes, and Madras Lentils.

Paneer Tikka is an Indian appetizer that is made of skewers packed with Paneer cheese and veggies all marinated in a tikka full of flavors and spices! If you have not had or even heard of this dish before there are likely a couple of questions you might be asking. Like, what is Paneer? Or what is Tikka? Well let’s break it down!

What is Paneer?

Paneer is a type of Indian cheese. It is very different from any cheese you’re used to because it has the consistency and texture of tofu. This is why you are able to put it onto a skewer and bake it in the oven without it melting off like any other cheese would. Another thing to note is Paneer has a very mild flavoring. Because if this, it soaks up the favoring of any marinade or dish it is in so it can be very versatile.

What does Tikka mean?

Tikka is food which is either meat or vegetarian alternatives, such as Paneer, which has been marinated in yogurt and spices. This is why you will also see Tikka used in other Indian dishes as well.

How to make Paneer Tikka

Assemble your ingredients. For exact amounts see the recipe card below.

In a large bowl combine all the sauce ingredients and mix well together. Then, set aside 3 Tablespoons of sauce for serving.

Next, add in the paneer, bell peppers, and onions to the bowl with the sauce and mix until everything is coated evenly.

Cover and refrigerate for at least 1 hour up to overnight, to marinate.

After marinating, preheat your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil.

Assemble your skewers, alternating all of the ingredients. Continue until all skewers are made.

Next, spray the skewers with any oil spray so that the veggies don’t dry out.

Bake for 10 minutes then broil for 1-2 minutes until the pieces look slightly charred.

Remove from the oven and drizzle with the sauce you set aside and enjoy!

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in your microwave for 30 seconds to 1 minute until everything has warmed through. I would not recommend freezing this dish because of the marinade.

Check out more of our Most Popular Indian Recipes:

• Indian Red Lentil Dal
• Creamy Indian Vegetable Korma
• The Best Mango Lassi Recipe
• Indian Mulligatawny Soup
• Indian Chicken Korma

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Paneer Tikka Recipe

This Paneer Tikka recipe is a scrumptious Indian appetizer loaded with Paneer Cheese and veggies coated in a sauce full of Indian spices!

Course Appetizer, Appetizers

Cuisine Indian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Time for Marinating 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Calories 272kcal

Author Linda

Ingredients

For the Sauce

• 1/2 cup plain Greek yogurt
• 1/2 Tbsp garlic minced
• 1/2 Tbsp ginger minced
• 2 Tbsp olive oil
• 2 tsp coriander powder
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 2 Tbsp mint chopped
• 2 Tbsp cilantro chopped

For the Skewers

• 8 oz Paneer cut into cubes
• 1/2 large red onion cut into large pieces
• 1 green bell pepper cut into large pieces
• 1 red bell pepper cut into large pieces

Instructions

• In a large bowl combine all the sauce ingredients and mix well together. Set aside 3 Tablespoons of sauce for serving.
• Next, add in the paneer, bell peppers, and onions to the bowl with the sauce and mix until everything is coated evenly.
• Cover and refrigerate for at least 1 hour, up to overnight, to marinate.
• After marinating, preheat your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil.
• Assemble your skewers, alternating all of the ingredients. Continue until all skewers are made.
• Next, spray the skewers with any oil spray so that the veggies don't dry out.
• Bake for 10 minutes then broil for 1-2 minutes until the pieces look slightly charred.
• Remove from the oven and drizzle with the sauce you set aside and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 9g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 319mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1201IU | Vitamin C: 68mg | Calcium: 325mg | Iron: 1mg

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

African food is very underrated and I wish it was more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills do not be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you after the first bite you will no longer question this seemingly odd combination.

How to Make African Peanut Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.

Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Then, add in the kale and simmer for 5-10 minutes, stirring often.

Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Serving African Peanut Soup

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Storage and reheating

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

More Soup Recipes to Warm your Soul

• Indian Mulligatawny Soup
• Easy Tuscan Bean Soup
• 30 Minute German Beer Cheese Soup
• Santa Fe Soup
• Mexican Pinto Bean Soup
• Roasted Potato, Cauliflower, and Beet Soup
• Easy Russian Cabbage Roll Soup

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African Peanut Soup Recipe

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

Course Appetizer, Main Course, Main Dish, Soup, Soups & Stews

Cuisine African

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 245kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 4 cups vegetable broth
• 2 cups water
• 1 cup red onion diced
• 1 sweet potato peeled and cut into bite sized cubes
• 2 Tbsp fresh ginger peeled and minced
• 4 cloves garlic minced
• 1 cup kale chopped
• 3/4 cup creamy peanut butter
• 1/2 cup tomato paste
• Hot Sauce optional garnish
• Peanuts optional garnish

Instructions

• In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.
• Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.
• Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.
• Then, add in the kale and simmer for 5-10 minutes, stirring often.
• Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 323mg | Potassium: 518mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 2mg

These French Crepes are the authentic light and fluffy thin pancakes that you would find if you were sitting outside at a quaint French café. The best part is that you can make them to your liking with all of your favorite toppings!

There are so many classic French dishes that remind me of my travels to France because you would see them on every menu. Other ones similar to these French Crepes are my Croque Monsieur (Toasted Ham and Cheese Sandwich), Savory Crepes with Chimichurri Sauce, and Earl Grey Creme Brulee.

If you have not been to France and you have always wanted to go, DO IT! I promise you will not regret it. The food alone is worth it! But of course we cannot forget about all of the history and beautiful architecture it also has in store. One thing you will find on the menu at almost every French café you stumble upon will have these scrumptious crepes. They are a staple in French cuisine and if you don’t end up making it over to Europe, this recipe will bring France into your own home!

How to Make French Crepes

Assemble your ingredients. For exact amounts see the recipe card below.

In a medium bowl, sift together the flour, sugar and salt and set aside.

In a large bowl beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.

Add in the dry ingredients until the batter is smooth and there are no lumps.

Then, stir in the melted butter.

Using your additional butter, grease your frying pan over medium-low heat and pour the batter in until it barely covers the bottom of the pan. Tip and rotate the pan until you spread the batter as thin as possible.

Brown on one side and flip to brown on the other.

Finally, serve and enjoy!

Let’s Talk Toppings!

Don’t get me wrong, I love these light and airy crepes but the toppings for them are really the star of the show! When it comes to sweet crepes there are a couple of toppings that are my go-to so of course I have to share!

Strawberries, Blueberries, and Whipped Cream

These crepes are my favorite! They are filled with color and sweetness and almost look too good to eat! For these I spread some fresh whipped cream on a crepe and then layer in some strawberries and blueberries. Then you can fold it up and add additional toppings on top!

Banana and Nutella

Is there a better combination than chocolate and bananas? For these crepes I spread on a pat of that delicious and chocolatey hazelnut spread and layer with bananas. And if you want to add some extra sweetness to your day, drizzle over some chocolate sauce on the top and voila!

Check out more of my favorite French Recipes:

• Chicken Florentine
• Lavender Creme Brulee for Two
• Monte Cristo Sandwich
• French Apple Cake
• Peanut Butter and Jelly French Toast
• French Pork with Apple Cream Sauce

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French Crepes Recipe

These French Crepes are the authentic light and fluffy thin pancakes that you would find if you were sitting outside at a quaint French café.

Course Breakfast, Snack

Cuisine French

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 crepes

Calories 81kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 cup all purpose flour
• 1 tsp granulated sugar
• 1/4 tsp salt
• 3 eggs
• 2 cups whole milk
• 2 Tbsp butter melted
• Additional butter for greasing your pan
• All your favorite crepe toppings

Instructions

• In a medium bowl, sift together the flour, sugar and salt and set aside.
• In a large bowl beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.
• Add in the dry ingredients until the batter is smooth and there are no lumps. Then, stir in the melted butter.
• Using your additional butter, grease your frying pan over medium-low heat and pour the batter in until it barely covers the bottom of the pan.
• Tip and rotate the pan until you spread the batter as thin as possible.
• Brown on one side and flip to brown on the other side.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1crepe | Calories: 81kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 82mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 129IU | Calcium: 61mg | Iron: 1mg

This Broccoli Salad is a delightful blend of freshness and crispness, bursting with flavor, and ready in just 20 minutes! It makes for a perfect starter or side dish to complement any meal.

Recipe Ingredients

• Broccoli Florets: Adds a fresh, earthy flavor and a crunchy texture, forming the nutritious base of the salad.
• Cauliflower Florets: Complements broccoli with its mild, slightly nutty taste.
• Bacon: Infuses a savory, smoky flavor, creating a rich contrast to the fresh vegetables.
• Dressing (Mayonnaise, White Vinegar, Granulated Sugar): Binds the ingredients with its creamy texture, while the sweetness and acidity balance the flavors.

See the recipe card for full information on ingredients and quantities.

How to Make Broccoli Salad

Step #1: In a small bowl, combine the mayo, white vinegar, and granulated sugar for the dressing and stir well.

Step #2: Next, in a large salad bowl, mix together all the salad ingredients.

Step #3: Then, pour the dressing onto the salad and mix well.

Step #4: Chill in the fridge for 1 hour before serving, allowing the dressing to infuse the salad with flavor.

Step #5: Finally, serve and enjoy!

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Broccoli Salad Recipe

This Broccoli Salad is a delightful blend of freshness and crispness, bursting with flavor, and ready in just 20 minutes! It makes for a perfect starter or side dish to complement any meal.

Course Salad, Side Dish, Side Dishes

Cuisine American, North American

Diet Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 263kcal

Author Linda

Ingredients

For the Salad

• 4 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 6 strips of bacon cooked and crumbled
• 1/2 cup red onion finely diced
• 1/8 cup golden raisins
• ⅛ cup craisins (also known as dried cranberries)
• 1/8 cup almond slices or whole almonds toasted

For the Dressing

• 1/2 cup mayonnaise
• 2 Tbsp white vinegar
• 4 Tbsp granulated sugar

Instructions

• In a small bowl, combine the mayonnaise, white vinegar, and granulated sugar for the dressing.
• Next, in a large salad bowl, mix together all the salad ingredients.
• Then, pour the dressing onto the salad and mix well.
• Chill in the fridge for 1 hour before serving, allowing the dressing to infuse the salad with flavor.
• Finally, serve and enjoy!

Video

Notes

Storage Info:

Store broccoli salad in an airtight container in the refrigerator for up to 3-4 days for freshness. It’s best to avoid freezing, as it can make the broccoli and other ingredients mushy and lose their crisp texture upon thawing.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 284mg | Potassium: 404mg | Fiber: 3g | Sugar: 14g | Vitamin A: 393IU | Vitamin C: 72mg | Calcium: 51mg | Iron: 1mg

This Korean Cucumber Salad recipe has fresh and crisp cucumbers for a crunch and with a kick of spice from Korean red pepper powder – it’s a great addition to any Asian meal!

If you love Korean dishes then you must try out my Pajeon – Korean Savory Pancakes and Vegetarian Korean Bibimbap Bowls!

Spicy Lovers, this recipe is for you!

This Korean cucumber salad recipe is not for the faint hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!

I made the mistake of taking this recipe to a friend who I forgot was not a fan of spice and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now and I actually made my Banoffee Pie and took it over to her, because what says I’m sorry more than pie?

How to Make Korean Cucumber Salad

Assemble your ingredients. For exact amounts see the recipe card below.

Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.

While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl. If you can’t find Korean Red Pepper Powder, then you can click here to get it from Amazon.

After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.

Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.

Finally, serve and enjoy!

Storage Information

Storage

You can store this dish in an airtight container in the fridge for 3-5 days. However keep in mind the longer this recipe sits in the fridge the less crisp the cucumbers will be.

Other Delicious Cucumber Salads

• East African Mango and Cucumber Salad
• Thai Cucumber Salad
• Turkish Cucumber, Feta, and Tomato Salad

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Korean Cucumber Salad Recipe

This Korean Cucumber Salad recipe has fresh and crisp cucumbers adding a crunch and with a kick of spice from Korean red pepper powder it's a great addition to any Asian meal!

Course Salad

Cuisine Korean

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 38kcal

Author Linda

Equipment

• Korean Red Pepper Powder

Ingredients

• 2 large cucumbers sliced into ¼ inch rounds
• 1 Tbsp rice wine vinegar
• 1 tsp sea salt

For the Dressing

• 1 Tbsp rice wine vinegar
• 1 tsp Korean Red Pepper Powder You can also use Chipotle Chili Powder if you cannot find the Korean Red Pepper Powder
• 1 tsp granulated sugar
• 1 clove garlic minced
• 1 tsp sesame seeds
• 1 tsp sesame oil

Instructions

• Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.
• While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
• After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.
• Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 593mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

This German Potato Dumplings recipe makes thick and starchy potato balls for an easy side dish that pairs perfectly with almost any main dish!

Potatoes are one of my favorite starches to add to my meals. A few other delicious potato side dishes I recommend are my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), or Patatas Bravas.

These delicious potato dumplings are a common side dish to any German recipe that is served with gravy! I mean, potatoes and gravy, is there are more perfect pair? This is a very traditional German recipe that is served at Thanksgiving or Christmas that you can incorporate in your holidays as well! Traditionally this dish is served with German Braised Red Cabbage (Rotkohl) or any dish that has homemade gravy!

Ingredients

Here are the ingredients you will need. You can find the amounts of each ingredient below.

• Starchy Potatoes – Russet or Yukon Gold
• Corn starch
• Salt
• Nutmeg
• Eggs
• Butter
• Bread crumbs – optional garnish
• Fresh parsley – optional garnish

How to Make German Potato Dumplings

Assemble your ingredients. For exact amounts see recipe card below.

Peel the raw potatoes and cut them into large chunks.

Place the potatoes in a large pot and cover them with water, and boil the potatoes over high heat. Once boiling, lower the heat to medium and cover them and cook for 20-25 minutes until the potatoes are tender.

Drain the potatoes and roughly mash them, be sure to not over mash.

Spread out the potatoes on wax paper to cool down, about 15 minutes, so they are comfortable to handle.

While the potatoes are cooling, bring a pot of water to a boil.

After the potatoes are cooled, in a large bowl add the potatoes, all the corn starch, salt, and nutmeg and lightly mix.

Next, add in 2 eggs beaten into the bowl with the potato dough and fold and mix to form the dough.

Then, form the dumplings into about 2 inch round dumplings, this should create 12 in all.

Using a slotted spoon, lower each dumpling into the boiling water.

Once the dumplings begin floating to the top of the water, reduce the heat down to a simmer, cover the pot, and let the dumplings cook in the simmering water for about 20 minutes.

After cooking, remove the dumplings into a large bowl. Melt butter. Drizzle with melted butter, salt to taste, buttered breadcrumbs and fresh parsley and enjoy!

Recipe Tips

Use Starchy Potatoes

When making this recipe you really want to be sure to use a starchy potato so that everything holds together otherwise you risk your dumplings falling apart. Russet potatoes are my favorite to use but Yukon Gold potatoes will also work as well if you prefer!

Do not Over Mash the Potatoes

This one can be tough. I mean everything is being squished into a ball right? Over mashing your potatoes can lead to gummy mashed potatoes which are not appetizing so be sure to only roughly mash them, don’t go too crazy!

Keep German Potato Dumplings from Sticking to your Hand

With these potatoes being thick and starchy, along with all the ingredients incorporated with them they can be sticky when trying to form into balls. In order to keep this from happening you can either wet your hands with water or dust your hands with some flour to keep them from sticking!

Make a Test Dumpling

Making a small test dumpling serves two purposes. The first is to ensure the mixture will hold up in the water and not fall apart. The second is to give the cook a taste test to enjoy while cooking the rest of the dish!

Storage and Reheating

You can store these German Potato Dumplings in an airtight container in the fridge for 3-5 days or freeze them for up to 1 month.

To reheat the dumplings you can do so in the microwave. Be sure to cook until it has warmed all the way through.

Other Delicious German Recipes

• Homemade German Spaetzle
• How to Make German Pork Schnitzel
• Homemade German Goulash
• Easy German Chocolate Pot de Creme

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Easy Potato Dumplings Recipe

Experience the hearty comfort of traditional German Potato Dumplings. It's perfectly thick and starchy spheres of delight. This dish complements any main course with its easy-to-prepare simplicity.

Course Side Dish

Cuisine German

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 dumplings

Calories 139kcal

Author Linda

Ingredients

• 2 lbs Starchy Potatoes Russet or Yukon Gold
• 1 Cup corn starch
• 2 Tbsp corn starch
• 1 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 6-8 Tbsp butter
• 1/2 cup buttered bread crumbs optional garnish
• 1 Tbsp fresh parsley optional garnish

Instructions

• Peel the potatoes and cut them into large chunks.
• Place the potatoes in a pot, cover them with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until the potatoes are tender.
• Drain the potatoes and roughly mash them, taking care not to over-mash.
• Spread out the potatoes on wax paper to cool for about 15 minutes, until they are comfortable to handle.
• While the potatoes are cooling, bring a pot of water to a boil.
• After the potatoes have cooled, add them to a large mixing bowl along with the cornstarch, salt, and nutmeg, and lightly mix.
• Next, add two beaten eggs to the bowl with the potato mixture and fold to form the dough.
• Then, shape the dough into about 2-inch round dumplings; this should yield about 12 dumplings. Using a slotted spoon, lower each dumpling into the boiling water.
• Once the dumplings begin floating to the top, turn the heat down to a simmer, cover the pot, and let the dumplings cook for about 20 minutes.
• After cooking, transfer the dumplings to a large serving bowl. Drizzle with melted butter, add salt to taste, top with buttered breadcrumbs and fresh parsley, and enjoy!

Video

Notes

Storage Info:

To store German Potato Dumplings, place them in the refrigerator for up to 3-5 days in an airtight container. They also freeze well; place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a steamer or microwave until heated through. Alternatively, pan-fry them in a bit of butter for a crispy exterior, adding a delightful texture.

Nutrition

Serving: 1dumpling | Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 347mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg

This Papas Rellenas recipe is a delicious air-fried stuffed potato ball filled with beef, onions, and spices with a crunchy breadcrumb shell!

Recipe Ingredients

• Large potatoes: Starchy varieties like Yukon Gold or russet potatoes are indispensable for creating a creamy, comforting filling. For those who can’t get enough of potatoes, explore my potato frittata recipe.
• Green bell pepper: It adds a fresh and vibrant dimension to the filling.
• Ground beef: As the main protein, it brings heartiness and savory flavor to the dish.
• Tomato paste: Plays a vital role in binding the ingredients and infusing a rich, flavor into the filling.

See the recipe card for full information on ingredients and quantities.

How To Make Papas Rellenas

Step #1: Place the potatoes into a large pot covered with water and add a little salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, which should be about 20 minutes. 

Step #2: Drain the potatoes and allow them to cool for a minute or two. Move the potatoes to a large bowl. Then, add ½ teaspoon salt and mash until no lumps remain. Set them aside to cool to room temperature.

Step #3: Heat 1 tablespoon of the vegetable oil in a large pan or skillet over medium heat. Add the onion, green pepper, and garlic into the hot pan and stir while cooking until the onion has softened and turned translucent, about 10 minutes. Increase the heat to medium-high and add in the ground beef.

Step #4: Continue stirring and cook the beef until it is well-crumbled and no longer pink. Stir in 1 teaspoon of salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Transfer the beef mixture to a mixing bowl and allow it to cool to room temperature.

Step #5: Line a baking sheet with waxed paper and set aside. Once the potatoes and beef have cooled, add one egg into the mashed potatoes and mix well.

Step #6: Place two eggs in a shallow dish, scramble, and set aside.

Step #7: Pour the breadcrumbs into a shallow dish, mix them with 3 tablespoons of vegetable oil, and then set them aside.

Step #8: Next, form the potato balls by taking a small ball of mashed potatoes, roughly a heaping tablespoon in size. Roll it into a ball and flatten it into a round disk in your hand, using a little water as needed to prevent sticking.

Step #9: Place a little of the beef mixture into the middle of the potato ball, making sure you have enough potato to wrap around the beef. Form the potato mixture around the beef mixture by lifting up the edges and pushing them to the middle so they will meet at the top and cover the beef mixture.

Step #10: After fully covering the meat mixture, gently roll the ball in your hands to form a nice round shape. Dip the ball into the beaten egg. Make sure it’s fully coated and allow any excess egg to drip off. Then gently roll it in the breadcrumbs, fully coating it in the breadcrumbs. Place the breaded potato balls on the prepared baking sheet. Continue to make and bread the rest.

Step #11: To cook, preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius). Place a single layer of potato balls in the air fryer with some space in between, and cook for about 10 minutes or until they turn golden brown. Repeat the process as needed to cook all the potato balls to perfection.

Step #12: Optionally, chop the cilantro leaves finely and sprinkle over the top as garnish. Serve warm and enjoy!

Expert Tips

• Use starchy potatoes: It’s best to use starchy potato varieties like Russet or Yukon Gold, as they will result in a fluffier and smoother texture.
• Preparation Tip: Make sure to cool both the potatoes and the filling to room temperature. This will make it easier to handle and shape the papas rellenas.
• Air fry in batches: When air frying the papas rellenas, it’s advisable to do it in batches to allow enough room between them for even cooking.
• Serve with a dipping sauce: Typically, people serve Papas rellenas with a spicy dipping sauce like ají sauce to add a delicious kick of flavor.

Frequently Asked Questions

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Papas Rellenas Recipe

This Papas Rellenas recipe is a delicious air fried stuffed potato ball filled with beef, onions, and spices with a crunchy breadcrumb shell!

Course Appetizers

Cuisine Latin

Diet Dairy Free

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 55kcal

Author Linda

Equipment

• 6-in-1 4QT Air Fryer Oven

Ingredients

• 4 large potatoes (starchy variety of potatoes like russet or Yukon Gold work best) peeled and cubed
• 1 ½ teaspoon salt divided
• 4 Tablespoons vegetable oil divided
• ½ cup chopped sweet yellow onion
• 1 green bell pepper chopped
• 3 cloves garlic minced
• 1 pound ground beef
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 2 Tablespoons tomato paste
• 1 Tablespoon distilled white vinegar
• 3 large eggs divided
• 2 cups dry breadcrumbs
• Cilantro for garnish

Instructions

• Place the potatoes into a large pot and cover with water and add a little salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, which should be about 20 minutes. 
• Drain the potatoes and allow them to cool for a minute or two. Move the potatoes to a large bowl and add ½ teaspoon salt and mash until no lumps remain. Set them aside to cool to room temperature.
• Heat the 1 tablespoon of the vegetable oil in a large pan or skillet over medium heat. Add the onion, green pepper, and garlic into the hot pan and stir while cooking until the onion has softened and turned translucent, about 10 minutes. Increase the heat to medium-high and add in the ground beef.
• Continue stirring and cook the beef until it is well crumbled and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Transfer the beef mixture into a mixing bowl and allow to cool to room temperature.
• Line a baking sheet with waxed paper and set aside. Once the potatoes and beef have cooled, add one egg into the mashed potatoes and mix well.
• Place two eggs in a shallow dish, scramble, and set aside.
• Pour the breadcrumbs in a shallow dish, mix them with 3 tablespoons of vegetable oil, and then set them aside.
• Next, form the potato balls by taking a small ball of mashed potatoes, roughly a heaping tablespoon in size. Roll it into a ball and flatten it into a round disk in your hand, using a little water as needed to prevent sticking.
• Place a little of the beef mixture into the middle of the potato ball, making sure you have enough potato to wrap around the beef. Form the potato mixture around the beef mixture by lifting up the edges and pushing them to the middle so they will meet at the top and cover the beef mixture.
• After the meat mixture is fully covered, gently roll the ball in your hands to form a nice round ball. Dip the ball into the beaten egg so that it is fully covered in the egg, let any excess egg drip off, then gently roll in the breadcrumbs so that it is fully covered in breadcrumbs. Place the breaded potato balls on the prepared baking sheet. Continue making and breading the rest.
• To cook, preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius). Place a single layer of potato balls in the air fryer with some space in between, and cook for about 10 minutes or until they turn golden brown. Repeat the process as needed to cook all the potato balls to perfection.
• Optionally, chop the cilantro leaves finely and sprinkle over the top as garnish. Serve warm and enjoy!

Video

Notes

Storage Info:

Store the potato balls in an airtight container for 3-4 days in the fridge. For reheating, reheat them in an air fryer at 350°F for about 5 minutes until warmed through. Note that some crispiness may be lost. While freezing isn’t ideal due to air frying, you can store them for up to a week in an airtight container if necessary.

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 299mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 1mg