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.