Prep Time

5 Minutes

Cook Time

50 Minutes

Makes

10

Ingredients & Instructions
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Ingredients

  • 1 pack Mission Street Taco

  • 200g white potatoes, boiled

  • 2 tsps salt

  • ½ white onion, diced

  • 1 garlic clove, minced

  • 3 long red chillies, chopped

  • Vegetable oil for cooking

  • 1 tbsp flour

  • 1 tbsp water

  • To serve, shredded lettuce, pico de gallo, guacamole, cheese, coriander leaves

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Instructions

  • Step 1

    In a big bowl, mash potatoes with salt.

  • Step 2

    In a large frying pan over medium–high heat, cook onion, garlic and chilli, stirring frequently, for 5 minutes or until softened.

  • Step 3

    Add onion mixture to mashed potato and gently combine.

  • Step 4

    In a small bowl, create a paste with flour and water.

  • Step 5

    Make a papadilla by adding 1 tablespoon of potato mixture to the centre of 1 Mission Street Taco.

  • Step 6

    Lightly brush the edge of tortilla with flour paste. Fold tortilla to enclose filling. Press edge together to seal and crimp edge with fork. Repeat with remaining wraps and potato mixture.

  • Step 7

    Heat 1 cm of vegetable oil in a pan over medium–high heat and add the papadillas. Don’t crowd the pan. Cook for 1–2 minutes on both sides or until crisp and golden.

  • Step 8

    Drain the papadilla on a plate lined with paper towel.

  • Step 9

    Serve with sides shredded lettuce, pico de gallo, guacamole, crumbled cheese or coriander leaves.

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