#VeganizedPuertoRican is back with some crispy vegan rellenos de papa, loaded with soy ground beef and vegan cheese.
Vegan | Gluten-free
Veganized Puerto Rican is back! Here’s a quick & simple recipe, straight from my grandmother’s kitchen: Rellenos de Papa or stuffed potato balls. A delicious Puerto Rican dish, that shows up at most family gatherings as an appetizer.
My grandmother used to make rellenos de papa all the time when I was a child. The other day, we got together to veganize it and finally make vegan rellenos de papa. This recipe is the perfect way to use up leftover mashed potatoes. Just choose your vegan-friendly filling of choice, and done! For this recipe, I’m choosing soy ground & vegan cheddar, topped with another Puertorican classic, mayoketchup, vegan of course.
Ingredients
- 4 large russet potatoes, peeled
- 1 cup flour, all-purpose or gluten-free
- 1 tbsp olive oil
- 1 ½ cups of soy ground
- 2 cloves of garlic, minced
- ½ onion, chopped
- ½ cup bell peppers, chopped
- 1 tbsp vegan butter
- Salt & pepper, to taste
- Optional: sofrito
- Vegan shredded cheese
- Frying oil
- Optional topping: vegan mayo ketchup
Procedure
- To a pot of boiling water, add peeled potatoes and cook until soft. When ready, rinse with cold water, and set aside to allow to cool down.
- Meanwhile, prepare your filling. To a medium heated pan, add olive oil, sofrito (optional), garlic & onions; cook until soft (about 3 minutes). Add bell peppers, ground soy, and season as desired. Cook until ground soy is soft (about 8 minutes).
- Once the ground is ready, remove from heat and place in a small bowl. Add in the vegan shredded cheese, and mix until combined.
- Now that the potatoes have cooled down, add them to a large bowl with the butter, salt & pepper (to taste). Mash until there are no lumps.
- Flour your hands, take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the filling in the center and close the mashed potatoes around it, forming a ball. This should be around the size of a golf ball and a tennis ball. Continue forming balls until all the mashed potatoes are used.
- Frying: Once ready, start heating the frying oil in a deep frying pan or deep fryer. While the oil is warming up, dust the potato balls with the remaining flour. This will give them a crisp coating. Fry until golden brown, turning them as necessary to achieve even color on all sides. Remove balls from oil and drain on a paper towel-lined plate.
- Baking: Preheat oven to 400° F. Place the coated mashed potato balls onto a lined baking sheet or casserole dish. Cook for 40 minutes or until the outside gets browned and crispy.
- Serve immediately with your favorite dipping sauce, and ENJOY!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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