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Colombian Style Stuffed Potatoes

Name: Colombian Style Stuffed Potatoes
Cook time: 44 min
Total time: 44 min
Ingredients: For frying Vegetable Oil; 5 Potatoes; 1/4 tsp Salt; 1 tablespoon Olive Oil; 1 cup Tomato; 1/3 cup Onion; 1/3 cup Scallions; 1 clove peeled crushed Garlic; 1/2 tsp Ground Cumin; 1/2 tsp Sazon Goya With Azafran; 1/4 tsp Salt; 1/4 tsp Black Pepper; 1/2 lb Ground Beef; 1 Egg; 1/4 cup All purpose flour; Pinch Salt; 1/2 tbs Sazon Goya With Azafran; 1/4 cup Milk

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Ingredients

Vegetable OilFor frying
Potatoes5
Salt1/4 tsp
Olive Oil1 tablespoon
Tomato1 cup
Onion1/3 cup
Scallions1/3 cup
Garlic1 clove peeled crushed
Ground Cumin1/2 tsp
Sazon Goya With Azafran1/2 tsp
Salt1/4 tsp
Black Pepper1/4 tsp
Ground Beef1/2 lb
Egg1
All purpose flour1/4 cup
SaltPinch
Sazon Goya With Azafran1/2 tbs
Milk1/4 cup

Instructions

1
Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
2
Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
3
Drain the potatoes and mash with a fork or masher and set aside.
4
Filling: In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt.
5
Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes.
6
Set aside to cool.
7
To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
8
To Form the Stuffed Potatoes Divide the potato mash into 10 equal sized portions, about ⅓ cup each, and form each portion into a ball by rolling between the palms of your hands.
9
Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one.
10
Shape the potato mixture with the filling into balls to enclose the filling completely.
11
Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
12
Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through.
13
Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels.
14
Transfer to a serving plate and serve with Ají.
15
For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas