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
Preparation
- Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
- Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
- Drain the potatoes and mash with a fork or masher and set aside.
- 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.
- 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.
- To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
- 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.
- 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.
- Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
- 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.
- Notes For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas
Adapted from TheMealDB.