Colombian Style Stuffed Potatoes

2014-03-05
  • Servings : 10 servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 1m

Ingredients:

  • Vegetable oil for frying
  • 5 medium potatoes
  • ¼ teaspoon salt

Meat Filling:

  • 1 tablespoon olive oil
  • 1 cup chopped tomato
  • 1/3 cup chopped onion
  • 1/3 cup chopped scallions
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon sazon Goya with azafran
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ pound ground beef

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. Prepare the 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.
  5. In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
  6. Divide the potato mash into 10 equal sized portions, about 1/3 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.
  7. Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
  8. 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.
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