Thank you Idaho Spuds for sponsoring this post. VeggieMash mashed potatoes are a blend of 100% Idaho® grown potatoes and real vegetables for a new take on a family favorite!
Rellenos de papa are a traditional dish in many Latin countries, including in my homeland, Puerto Rico. They happen to be my all time favorite crunchy snack whenever I visit the island. Typically, they’re made with mashed white potatoes, which is formed into croquettes and filled with a deliciously spiced ground beef mixture known as picadillo. While I love rellenos de papas made with plain mashed potatoes, I also love to find tasty ways to work more veggies into my meals. That’s why I’m obsessed with Idaho Spuds’ new VeggieMash! Their new line of products give you lots of surprisingly simple ways to get your family to eat more vegetables. All Idaho Spuds products start with 100% Idaho® Potatoes, and their VeggieMash products are made using real vegetables. I used the VeggieMash featuring Cauliflower, Butter and Herbs, and it’s the perfect way to add veggies my rellenos!
The results are absolutely phenomenal! Idaho Spuds’ VeggieMash worked perfectly as the outer layer of the relleno de papa. Even the husband loved them, and he hates cauliflower! I’m loving this product, because it gets my family to eat their greens — without even knowing it! Making healthy choices has never been this easy. You can assemble a ton of these crispy, crunchy fritters, and freeze them for future snacking. These rellenos de papa are highly addictive, so don’t say I didn’t warn you! And thanks to Idaho Spuds’ VeggieMash, my cauliflower rellenos de papa are easy to make, and even easier to eat!
Cauliflower Rellenos De Papa
A veggie filled twist on a classic Latin snack.
- 3 packages Idaho Spuds VeggieMash Mashed Potatoes with Cauliflower, Butter and Herbs
- 1 lb 93% lean ground beef
- 1/4 cup sofrito
- 1 teaspoon Adobo seasoning available in the Latin/Hispanic food section of your supermarket
- 1/2 packet Sazon seasoning available in the Latin/Hispanic food section of your supermarket
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- salt to taste
- 3/4 cup all purpose flour divided
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- canola oil spray
Prepare the Idaho VeggieMash per package instructions. Stir in 1/4 cup of flour. Set aside to cool to room temperature while you make the ground beef filling.
To make the filling, saute the beef with 1 tablespoon of canola oil, 1/4 cup of sofrito, 1 teaspoon of Adobo seasoning, 1/2 packet of Sazon seasoning, 1/4 teaspoon of dried oregano and 1/4 teaspoon of black pepper. Cook until the beef is no longer pink. Set the mixture aside.
To form the rellenos, use a 1/4 cup measure, and plop a scoop of the cauliflower/potato mixture into the palm of your hand.
Use your free hand to pat the mixture into a disc, that's about 1/2" thick.
Add 1-2 teaspoons of the ground beef mixture into the center of the disc. Slowly cup your hand to wrap the potato mixture around the filling. Work slowly and gently to close up the fritter and form a ball.
Once the relleno is formed, roll it first in flour, then egg, and then the panko breadcrumbs, so it's evenly coated with a nice crust. Refrigerate the rellenos for 15-20 minutes, to allow them to firm up.
Spray the rellenos with canola oil spray. Airfry or bake the rellenos at 375 degrees F, for about 10-15 minutes, or until golden brown on the outside. Allow them to cool for 5 minutes before serving.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.