Otherby TheMealDBColombian Style Stuffed PotatoesKeep screen onSaveShareIngredientsFor frying Vegetable Oil5 Potatoes1/4 tsp Salt1 tablespoon Olive Oil1 cup Tomato1/3 cup Onion1/3 cup Scallions1 clove peeled crushed Garlic1/2 tsp Ground Cumin1/2 tsp Sazon Goya With Azafran1/4 tsp Black Pepper1/2 lb Ground Beef1 Egg1/4 cup All purpose flourPinch Salt1/2 tbs Sazon Goya With Azafran1/4 cup MilkStepsStep-by-step0 of 13 done1Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.2Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.3Drain the potatoes and mash with a fork or masher and set aside.4Filling:5In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.6To make the batter:7In a medium bowl place all the batter ingredients and whisk until smooth and set aside.8To Form the Stuffed Potatoes9Divide 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. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.10Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.11Dip 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. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.12Notes13For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peasSource: TheMealDB
