Vegan Rellenos de Papa - Puerto Rican Stuffed Potato
Servings 8 servings
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.
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