Vegan Rellenos de Papa is the meatless version of one of our favorite frituras in Puerto Rico. These are made from mashed potatoes stuffed with seasoned meat, then deep-fried to golden perfection. Traditionally, these savory potato balls are filled with ground beef. Today, we’re giving this classic a vegan makeover that doesn’t compromise taste.
They are easy to make and require simple ingredients. These are some of my favorite treats from my childhood. Nowadays you can find many variations and ways of enjoying rellenos de papas.
How can you make vegan rellenos de papa?
Vegan rellenos de papa are like croquettes filled with picadillo and fried until perfectly golden and crispy. For this vegan version, I replaced the meat using beefless crumbles. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, these delicious frituras will satisfy your cravings. They maintain the crispy, golden exterior, and creamy, flavorful filling that make this dish special while using wholesome, cruelty-free ingredients.
You can find them everywhere around the island, especially at food stands, carnivals, and even at your church’s cafeteria. Every country has a version of these rellenos but this is my vegan Puerto Rican recipe.
Tips for making these frituras:
- Make sure the potato mixture (mashed potato) is cold and sticky when assembling your potato balls. That way it will hold its shape and won’t break when frying.
- Roll the ball with a mixture of cornstarch, baking powder, and seasonings. This will help them hold their shape and give them a crispy texture after frying.
- I like using an ice cream scoop to form the shape of the relleno. You scoop the potato and then flatten the ball in the center and then add a tablespoon of picadillo.
- When closing the relleno, I add a little bit of potato mixture if needed. You can watch the video to see the method.
While Puerto Rico is the origin of rellenos de papa, variations of stuffed potato dishes can be found in other Latin American countries. Each version with its unique twist on the filling and preparation methods.
If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Make these Puerto Rican recipes:
Puerto Rican Pumpkin Fritters – Barriguitas de Vieja
Sorullitos de Maiz Veganos-Puerto Rican Corn Fritters Vegan
Black Bean Empanada – Puerto Rican Style
Vegan Rellenos de Papa - Puerto Rican Stuffed Potato
Ingredients
For the Potato Mixture
- 2 pounds russet potatoes peeled
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp cornstarch
- 1/2 tsp sazon
For the Vegan Picadillo
- 1 tbsp olive oil
- 1/2 cup sofrito **see notes**
- 2-3 cups beefless crumbles
- 1-1/4 tsp adobo seasoning add more to taste
- 1-1/4 tsp sazon seasoning add more to taste
- 1 tsp oregano
- 1-1/4 tsp onion powder
- 1-1/4 tsp garlic powder
- pinch salt & pepper
- 1 bay leave optional
- 1/2 cup vegetable broth or water
- 1/2 cup tomato sauce
- 1/4 cup diced olives **see notes**
For Frying the Rellenos
- 3 tbsp cornstarch
- 1 tsp sazon seasoning
- 1 tsp baking powder
Instructions
Prepare the Potato Mixture
- Boil the peeled potato chunks in salted water until tender and easily pierced with a fork, for about 20-25 minutes.
- Drain the potatoes and mash them until smooth, making sure there are no lumps.
- Add the olive oil, cornstarch, salt, cornstarch, and sazon seasoning. Mix until well combined. The dough should be smooth and slightly sticky. Set aside to cool.
Prepare the Picadillo Filling
- In a skillet, oil over medium heat. Add the chopped sofrito and veggies if using. Sauté for a few minutes.
- Add the beefless crumbles and cook for a few minutes while adding the rest of the ingredients. Cook for 5-8 minutes.
- Adjust seasoning as needed. Remove from heat and let the filling cool slightly.
Assemble the Rellenos
- Set up the bowls of the picadillo and potato mixture next to each other.
- Using an ice cream scooper take a handful of the potato dough and flatten it into a disk in your palm.
- Place a spoonful of the filling in the center of the disk, then carefully fold the edges over the filling, forming a ball. Add a little bit of the potato mixture to any cracks in the surface if needed. See the video for reference.
- Make sure the filling is completely enclosed by the potato dough. Repeat with the remaining dough and filling. Place rellenos on a sheet pan until ready to fry.
For Frying the Rellenos
- Heat the frying oil over medium-high heat (350 degrees). I used a deep fryer but you can use a caldero or a Dutch oven.
- Meanwhile, add cornstarch, sazon seasoning, and baking powder to a large plate. Dust each relleno into the mixture and place them in the sheet pan.
- Fry the rellenos in batches until they are golden brown and crispy on all sides. This should take about 3-5 minutes per batch.
- Remove the rellenos from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve and Enjoy
- Serve your Vegan Puerto Rican Rellenos de Papa hot, with a side of vegan mayo or ketchup for dipping. Pair them with a fresh salad or a serving of arroz con gandules for a complete Puerto Rican feast.
Me encantan!! Yo quiero mas!!
Muchas gracias! Te hago mañana ❤️