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• 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

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