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.