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!
- Original recipe for Papas Rellenas from The Spruce Eats.
- Original recipe for Sofrito from Budgetbuys.com
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
- 16–ounces 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
- 1/2 cup corn starch
- Peanut or Avocado oil for frying
- 1 or 2 baby carrots
- Additional sofrito for serving
For the Sofrito
- In the bowl of a food processor, process the cilantro until chopped.
- Add the onion, bell pepper and garlic to the bowl and pulse until a smooth, thick puree forms.
For the Potatoes
- Mix together the hot mashed potatoes, eggs, margarine, cornstarch and salt.
- Set aside to cool.
For the Filling
- 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.
- 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.
- Divide the potato mixture and meat mixture into 16 even portions. Place the 1/2 cup corn starch into a small bowl.
- 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.
- Dust the pancake with the cornstarch. Place on a baking sheet. Repeat with the remaining potato and filling.
- Heat around 2-inches of oil in a large skillet or pot. Add a baby carrot.
- Fry the latkes in the oil, in batches, until golden brown on each side. Drain on a wire rack.
- Serve hot with additional sofrito.
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.
- 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
Keywords: Papas Rellenas, Latkes, Stuffed Latkes, Potato Latkes, Sofrito, Homemade Sofrito, Pareve, Meat Free, Dairy Free, Chanukah, Chanuka, Hanukkah, Hanukah, Latke Recipe, Latkes from Scratch