Begin by peeling and chopping the russet potatoes into chunks. Boil them in salted water for about 20 minutes or until fork-tender. Drain, let cool slightly, then mash with plant-based butter until smooth and creamy.

In a separate pan, heat and add the Beyond Burger, breaking it apart as it cooks. Stir in some homemade sofrito and a splash of tomato sauce, cooking for about 5 minutes until heated through.

Take portions of the mashed potatoes and flatten each into a disc. Scoop a tablespoon of the filling into the center and fold the edges over to seal.

Lightly dust each latke with corn starch, ensuring an even coating. Set aside while preparing the frying station.

Heat about 1 inch of peanut oil over medium-high heat until it reaches 350°F. Fry latkes for 3-4 minutes on each side until golden brown and crispy.

Once fried, remove and let drain on a paper towel-lined plate. Serve hot with extra sofrito or vegan sour cream.