Vegan Rellenos de Papa

Procedure

1. To a pot of boiling water, add peeled potatoes and cook until soft. When ready, rinse with cold water, and set aside to allow to cool down.
2. Meanwhile, prepare your filling. To a medium heated pan, add olive oil, sofrito (optional), garlic & onions; cook until soft (about 3 minutes). Add bell peppers, ground soy, and season as desired. Cook until ground soy is soft (about 8 minutes).
3. Once the ground is ready, remove from heat and place in a small bowl. Add in the vegan shredded cheese, and mix until combined. 
4. Now that the potatoes have cooled down, add them to a large bowl with the butter, salt & pepper (to taste). Mash until there are no lumps. 
5. Flour your hands, take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the filling in the center and close the mashed potatoes around it, forming a ball. This should be around the size of a golf ball and a tennis ball. Continue forming balls until all the mashed potatoes are used.
6. Frying: Once ready, start heating the frying oil in a deep frying pan or deep fryer. While the oil is warming up, dust the potato balls with the remaining flour. This will give them a crisp coating. Fry until golden brown, turning them as necessary to achieve even color on all sides. Remove balls from oil and drain on a paper towel-lined plate.
7. Baking: Preheat oven to 400° F. Place the coated mashed potato balls onto a lined baking sheet or casserole dish. Cook for 40 minutes or until the outside gets browned and crispy.
8. Serve immediately with your favorite dipping sauce, and ENJOY!