Porto’s Bakery is one of most popular bakery-cafes in Southern California, any time you go visit Porto’s, there’s usually a line out the door and it’s easy to see why – they have delicious baked goods and Cuban food at very reasonable prices – it’s still family run and their quality control is amazing for how much they’ve grown. We had a season pass to Knott’s Berry Farm and we always stopped off at Porto’s in Buena Park to grab breakfast and snacks to bring to Knott’s. One of their most popular menu items are Potato Balls or Papa Rellena – potato puree is filled with Cuban Picadillo (ground beef with onion, bell pepper, olive, and Spanish seasonings), coated in a panko crust & deep fried until golden brown – it’s very similar to a croquette. This recipe is quite labor intensive and takes time, so it’s definitely for someone who loves to cook and create. You can always order the bake-at-home version from Porto’s here, I’ve tried it because one of my beautiful friends sent it to me as a gift and it’s just as good as getting it directly from the bakery.
Cuban Picadillo (ground beef with onion, bell peppers, olives, and Spanish seasonings) is the filling for the Potato Balls. The ingredient list is directly from Porto’s, so I just had to figure out the proportions – I tried my best to get it to taste similar to theirs