Colombian Style Stuffed Potatoes

Name: Colombian Style Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
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

Pure Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Starter

Ingredients for Colombian Style Stuffed Potatoes

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Vegetable Oil

For frying

Potatoes

Salt

1/4 tsp

Olive Oil

1 tablespoon

Tomato

1 cup

Onion

1/3 cup

Scallions

1/3 cup

Garlic

1 clove peeled crushed

Ground Cumin

1/2 tsp

Sazon Goya With Azafran

1/2 tsp

Salt

1/4 tsp

Black Pepper

1/4 tsp

Ground Beef

1/2 lb

Egg

All purpose flour

1/4 cup

Salt

Pinch

Sazon Goya With Azafran

1/2 tbs

Milk

1/4 cup

Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.

Step-by-Step Instructions

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