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Papas Rellenas Latkes

Papas Rellenas Latkes

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 45 minutes
  • Cook Time: 60 minutews
  • Total Time: 75 minutes
  • Yield: 16 Papas Rellenas Latkes 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

Papas Rellenas Latkes – Stuffed Potato Latkes, are a take on the Carribean Papas Rellenas – Stuffed Potato Balls. These are made with plant based meat and homemade Sofrito making them incredibly flavorful. The fresh mashed potatoes made from real potatoes gives these Papas Rellenas Latkes a super crispy but flaky exterior. Topped with extra Sofrito they’re a super special addition to your Chanukah meals. You’ll love them so much, you’re going to want to make them even after Chanukah!

 


Ingredients

Units Scale

For the Sofrito (makes around 1 3/4 cups)

  • 1 large yellow onion, peeled
  • 1 green bell pepper, seeded
  • 1 bunch cilantro
  • 6 cloves garlic

For the Potatoes

  • 2 pounds hot mashed potatoes
  • 2 large eggs, lightly beaten
  • 3 tablespoons plant based margarine
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt

For the Filling

  • 2 tablespoons extra virgin olive oil
  • 16ounces Beyond Burger or other plant based beef
  • 1/4 cup sofrito (from above)
  • 1/4 cup tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon salt

To Finish

  • 1/2 cup corn starch
  • Peanut or Avocado oil for frying
  • 1 or 2 baby carrots
  • Additional sofrito for serving


Instructions

For the Sofrito

  1. In the bowl of a food processor, process the cilantro until chopped.
  2. Add the onion, bell pepper and garlic to the bowl and pulse until a smooth, thick puree forms.

For the Potatoes

  1. Mix together the hot mashed potatoes, eggs, margarine, cornstarch and salt. 
  2. Set aside to cool.

For the Filling

  1. Heat the oil in a large frying pan over medium-high heat.  Add the meat and cook stirring to break up the clumps, until very lightly browned/cooked through.
  2. Add the sofrito, tomato sauce, oregano and salt.  Mix thoroughly.  Set the heat to low and simmer for 15 minutes.  Remove from the heat and allow to cool.
  3. Divide the potato mixture and meat mixture into 16 even portions.  Place the 1/2 cup corn starch into a small bowl.
  4. Roll a potato portion into a ball then flatten into a thin circle.  Place a portion of the filling into the center of the circle and fold the potato around the filling.  Gently flatten into a pancake.
  5. Dust the pancake with the cornstarch.  Place on a baking sheet.  Repeat with the remaining potato and filling.
  6. Heat around 2-inches of oil in a large skillet or pot.  Add a baby carrot.
  7. Fry the latkes in the oil, in batches, until golden brown on each side.  Drain on a wire rack.
  8. Serve hot with additional sofrito.


Notes

I made the hot mashed potatoes by boiling 2.25 pounds of russet potatoes for around 20 minutes until they were fork tender.   After draining, I allowed them to cool enough to rub the peelings off, then I hand smashed them until there were no lumps.  I worked quickly enough so they were still very warm.

I wore vinyl gloves to help keep the potato from sticking to my hands.

The Sofrito can be stored in an air tight container for up to a month in the refrigerator.

Nutrition

  • Serving Size:
  • Calories: 189
  • Sugar: 0.7 g
  • Sodium: 408 mg
  • Fat: 9.9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 17.6 g
  • Fiber: 2.2 g
  • Protein: 8 g
  • Cholesterol: 23.3 mg
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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