Falso Conejo

Name: Falso Conejo
Prep time: 25 min
Cook time: 35 min
Yield: 6
Ingredients: 1 1/2 lb ground beef; 1 cup breadcrumbs; 1 egg, beaten, for the mixture; 2 hard-boiled eggs, peeled; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, finely diced; 1/2 cup peas; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1/2 cup all-purpose flour, for coating; 2 eggs, beaten, for coating; 1/4 cup vegetable oil, for frying

Cochabamba’s fake rabbit — a golden, breaded ground-meat loaf stuffed with vegetables and boiled egg, sliced thick over rice and potatoes.

⏱ 25 minPrep time

🔥 35 minCook time

🍽 6Servings

🏷 Bolivian KitchenCategory

☆☆☆☆☆No ratings yet

Falso conejo — false rabbit — is a Cochabamba invention born of cleverness: ground beef shaped like a rabbit, breaded, and fried, so families could have a hunt dinner without the hunt. It is served like a roast, sliced into thick pieces over rice and potatoes with a fried egg.

The Clever Cutlet

The loaf is crisp and golden outside from its breadcrumb crust, while inside the seasoned ground meat hides chopped carrot, peas, and a whole boiled egg. Sliced thick and served with rice and fried potatoes, it is hearty, homey, and a little bit playful.

Bolivian recipes →

Step by stepInstructions

Sauté the onion, garlic, carrot, and peas in a splash of oil until soft, then let them cool completely.
Mix the ground beef with the cooled vegetables, the beaten egg, half the breadcrumbs, cumin, oregano, and salt.
On a floured surface, pat the mixture into a thick oval, place the hard-boiled eggs down the center, and fold the meat around them into a compact loaf shape.
Coat the loaf in flour, then beaten egg, then the remaining breadcrumbs, pressing firmly; chill for 20 minutes.
Fry in hot oil over medium heat, turning, until deep golden and cooked through, 20 to 25 minutes; or bake at 375°F for 35 minutes.
Rest for 10 minutes, slice thick, and serve over rice with fried potatoes and a fried egg.

💡 Chef tips & storage

Chilling the shaped loaf before frying keeps it from falling apart. Leftovers slice beautifully for sandwiches and keep 3 days in the fridge.

Recipe details

Prep25 min

Cook35 min

Servings6

CategoryBolivian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Falso Conejo

The Clever Cutlet

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Log In

Get free recipes every week

Falso Conejo

The Clever Cutlet

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Join the conversation

Keep browsingYou might also like

Pique Macho

Silpancho

Chicha Morada Boliviana

Log In