Puerto Rican Meat Patties

Puerto Rican Meat Patties


"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."


45 m servings 522 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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  1. 70 Ratings


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 bett...

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

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 ...

A few people mentioned substituting the egg roll wrappers (and I agree after all this is a Puerto Rican dish) for Goya's "frozen wrap or yellow thing". The formal name is an EMPANADA. That's t...

It was time cumsuming but they were GREAT!! But being PuertoRican myself almost every dish HAS TO HAVE SA-SON! I added just one package of Sa-son with the onions and bell pepper to lock in the f...

Although this was very time consuming, my kids LOVED them!! I made a bunch and froze them for quick snacks & meals on the go. I also used some of the meat mixture tossed with noodles and sour ...

This is a great starter recipe... But I personally made a few changes.. You definitely should use the frozen empanada dough discs. They are made for meat fillings and are awesome. You should use...

This recipe, if followed exactly, has too strong of a cilantro taste. Over powering even. So I altered the recipe slightly and only added 1/4 cup of cilantro and added 1/3 cup celery to it. It...

These were great. Tasted alot like the inside of empanadas which are my favorite. Everyone loved them. I had to cut the cilantro in half. That was just way to much cilantro. I love cilantro but ...