Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
45′
Total
4
Servings
hard
Effort
starter
Ingredients · 15
Potatoes
5
Produce
Tomato
1 cup
Produce
Onion
1/3 cup
Produce
Scallions
1/3 cup
Produce
Garlic
1 clove peeled crushed
Produce
Black Pepper
1/4 tsp
Produce
Ground Cumin
1/2 tsp
Meat & Seafood
Ground Beef
1/2 lb
Meat & Seafood
Egg
1
Dairy & Eggs
Milk
1/4 cup
Dairy & Eggs
Salt
1/4 tsp
Spices & Baking
All purpose flour
1/4 cup
Spices & Baking
Vegetable Oil
For frying
Condiments & Sauces
Olive Oil
1 tablespoon
Condiments & Sauces
Sazon Goya With Azafran
1/2 tsp
Other
Method
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:
5
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. 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.
6
To make the batter:
7
In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
8
To Form the Stuffed Potatoes
9
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. 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.
10
Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
11
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. 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.
12
Notes
13
For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas