Vegan Rellenos de Papa - Puerto Rican Stuffed Potato
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.
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.