Colombian Style Stuffed Potatoes

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.
   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.
   5 minutes10–15 minutes
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.
    4 minutes
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

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

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