Recipe Git v1
Colombian Style Stuffed Potatoes
Colombia Starter recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://www.mycolombianrecipes.com/colombian-style-stuffed-potatoes-papas-rellenas-colombianas/#recipe)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53526.
Provider record: https://www.themealdb.com/meal/53526-colombian-style-stuffed-potatoes-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
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
Directions
- 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