Bolivian Papitas Recipe (Quinoa and Tuna Patties)

Papitas are Bolivian fried quinoa patties filled with a mixture of tuna, egg, chilli and lemon. The quinoa is combined with bread soaked in milk and eggs to create a soft mixture that can be shaped around the filling.

The stuffed quinoa balls are flattened slightly before being fried until crisp and golden on the outside. They can be eaten warm or cold and are typically served with fresh lemon juice.

The outside of each papita is made by mixing cooked quinoa with eggs and bread soaked in milk. This creates a mixture that can be shaped around a filling of tuna, egg, chilli and lemon.

Once filled, the papitas are formed into balls, flattened slightly and fried in hot oil until a golden crust develops.

Despite their name, these papitas don’t contain potatoes. The word papita is commonly associated with potatoes in Spanish, making the name somewhat unusual for a dish based primarily on quinoa.

Quinoa is native to the Andean region of South America and has been an important ingredient in Bolivian cooking for centuries. Papitas are a great example of how this traditional ingredient can be transformed into a simple and filling snack or appetiser.

Origin & Cultural Significance

Quinoa originated in the Andean region of South America, where it has been cultivated for thousands of years. Bolivia remains one of the countries most closely associated with its production and consumption.

The crop is particularly well suited to the high-altitude conditions of the Andes and has long formed part of the traditional diet of communities across Bolivia.

Papitas make use of quinoa in a different way from the soups, stews and side dishes in which the grain is often found. Combining cooked quinoa with bread and egg creates a mixture that can be shaped, filled and fried.

What do Papitas taste like?

Papitas have a crisp, golden exterior with a soft and slightly nutty quinoa centre.

The tuna filling is savoury with freshness and acidity from the lemon and a little heat from the chilli pepper. Serving the finished papitas with additional lemon juice gives them a brighter, fresher flavour.

Their combination of crispy exterior and soft filling means they can be eaten as a snack or served as an appetiser.

Continue to Content

Bolivian Papitas Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

These Bolivian papitas are crispy fried quinoa patties filled with tuna, chilli and lemon. They can be served warm or cold with fresh lemon juice.

5.0 Stars (1 Review)

Print

Ingredients

• Quinoa - 1 lb
• Eggs - 5
• White bread - 5 slices
• Milk - ½ cup
• Canned tuna in water, well drained - 16 oz
• Chilli pepper, finely chopped - 1
• Lemons - 2
• Vegetable oil - for frying
• Salt - to taste
• Black pepper - to taste

Instructions

1. Place the bread slices in a shallow bowl, pour over the milk and leave them to soak.
2. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water.
3. Add the quinoa to a saucepan with approximately 6 cups of water. Bring to a boil, cover and cook for around 15 minutes, or until the quinoa is tender.
4. Drain the quinoa thoroughly and leave it to cool.
5. Place the cooled quinoa in a large bowl and add 2 of the eggs.
6. Add the milk-soaked bread and mix thoroughly until you have a soft mixture that holds together when shaped.
7. In a separate bowl, combine the drained tuna with the remaining 3 eggs, finely chopped chilli pepper, lemon zest and lemon juice. Season with salt and black pepper.
8. Take a portion of the quinoa mixture and shape it into a ball in the palm of your hand.
9. Make an indentation in the centre and add a small amount of the tuna filling.
10. Cover the filling with a little more quinoa mixture, seal the edges and gently shape it into a slightly flattened ball.
11. Repeat with the remaining quinoa mixture and tuna filling.
12. Heat the vegetable oil in a deep frying pan to approximately 350°F (180°C).
13. Carefully add the papitas to the hot oil in batches, avoiding overcrowding the pan.
14. Fry for approximately 2 minutes before turning. Allow a golden crust to form before flipping to help prevent the papitas from breaking apart.
15. Continue frying until golden brown on both sides.
16. Remove with a slotted spoon and place on paper towels to drain any excess oil.
17. Serve warm or cold with wedges of fresh lemon.

Notes

Rinse the quinoa thoroughly before cooking to remove its naturally bitter outer coating.

Allow the cooked quinoa to cool and drain well before shaping the papitas.

If the quinoa mixture is too wet to hold its shape, allow it to rest before forming the patties.

Don't turn the papitas too early when frying. Let a firm golden crust develop first to prevent them breaking apart.

Adjust the amount of chilli according to how spicy you want the filling.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 141mgSodium: 438mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 22g