Colombian Style Stuffed Potatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
2. 2Bring the potatoes to a boil over medium high heat, then turn the heat down to medium and cook until fork tender about 20 minutes.
3. 3Tip into a colander and drain the potatoes and mash with a fork or masher and keep to one side.
4. 4Filling:.
5. 5In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt.
6. 6Leave to cook for 5 minutes or until the onions are translucent, add the beef and cook giving it a stir occasionally about 10 – 15 minutes. Put to one side to cool.
7. 7To make the batter:.
8. 8In a medium mixing bowl lay the all the batter ingredients and whisk until smooth and set aside.
9. 9To Form the Stuffed Potatoes.
10. 10Divide 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.
11. 11Flatten into patties and place the 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.
12. 12Fill a large heavy pot with vegetable oil and heat over medium-high heat to 180°C / 360°F.
13. 13Dip the stuffed potato into the batter and carefully lay the them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through.
14. 14Remove 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.
15. 15Notes.
16. 16For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.