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Puerto Rican Meat Patties

Puerto Rican Meat Patties

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Vicky

Vicky

These little parcels are made with seasoned ground meat sealed in egg roll wrappers; they are then deep fried. Serve with salsa and guacamole if desired, but plain they are a dream. This recipe was handed down from my grandfather to my mom, from her to me, and now I'm passing it on to you.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft.
  2. Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled.
  3. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients.
  4. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JAPASPANGLISH
73

JAPASPANGLISH

1/4/2004

this recipe works best when it is not egg roll wrappers that are used. Do it the old fashioned way, with spanish ingredients, like goya wrappers that come frozen and they will come out much better. seal the edges with a fork, .. it also tastes good with cheese tucked inside, or for vegetarians cheese, beans or broccoli..

NYPD K9 COP
52

NYPD K9 COP

10/10/2003

good basic picadillo recipe. Use the goya yellow discs instead of egg rolls fold them in half, use fork to close them and fry! sooo good

Kristen
30

Kristen

10/1/2004

These are a big hit at our house. I usually roll these up eggroll fashion as I had problems with the wrappers tearing at first. Also makes them easy for the kids to eat. In addition to draining the ground beef well, be sure to have the oil hot enough when you start frying or they will soak up too much. [10/1/04] These are also really good using ground chicken instead of ground beef!

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