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+ servings
5 from 1 vote
Prep Time
50 mins
Cook Time
40 mins
Total Time
1 hr 30 mins
Papitas are delicious Bolivian fried quinoa patties that are stuffed with canned tuna and served with lemon juice.
Course: Appetizer
Cuisine: Bolivian, Latin American
Servings: 15 papitas
Author: Vera Abitbol
  • 1 lb quinoa
  • 5 eggs
  • 5 slices white bread
  • ½ cup milk (to soak the bread)
  • 16 oz. canned tuna in water , well drained
  • 2 lemons
  • 1 chili pepper , finely chopped
  • Vegetable oil (for frying)
  • Salt
  • Pepper
  1. Rinse the quinoa in a very fine strainer until the water is perfectly clear.
  2. Cook for 15 minutes in 2 times its volume of water (about 6 cups/1,5l), covered and do not salt until the end of cooking. Drain and let cool in a colander.

  3. In a salad bowl, mix the cooked quinoa with 2 whole eggs and the bread slices soaked in milk until obtaining a smooth paste.
  4. In another bowl, prepare the stuffing by mixing the tuna, the remaining 3 eggs, the lemon zest and juice, the chili pepper, salt and pepper.
  5. Take a ball of quinoa in the palm of your hand, make a hole in it with your thumb and put some tuna stuffing.
  6. Add a little quinoa preparation to close the patty, then press on the whole thing to form the shape of a ball, which will be flattened a little before frying.
  7. Fry the papitas in a large bath of hot oil (at about 350F/180C).

  8. Wait at least 2 minutes before turning them over. The bottom must form a crust and reach a golden brown color to prevent the papitas from breaking when flipping.
  9. When they are golden brown on both sides, place them on a plate lined with paper towels.