Colombian Style Stuffed Potatoes

Name: Colombian Style Stuffed Potatoes
Yield: 5
Ingredients: 0.25 cups Wheat flour; 0.25 cups Milk; 1 Egg; 1 tablespoon Olive oil; 1 cup Tomato; 0.33 cups Onion; 1 clove Garlic; 5 Potato; pinches Salt; 0.25 teaspoons Black pepper; Vegetable Oil; 0.5 teaspoons Ground Cumin; 0.5 lb Ground Beef; 0.33 cups Spring Onions; 0.5 tablespoons Sazon Goya With Azafran

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Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein16 %19 g
Carbs63 %73 g
Fat21 %11 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	464 kcal	94 kcal
Protein	19 g	3.9 g
Carbs	73 g	14.8 g
Fat	11 g	2.2 g

One serving is about 493 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty50/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Starter - Colombia

Ingredients

60 ml Wheat flourOriginal: 0.25 cups
60 ml MilkOriginal: 0.25 cups
1 Egg
1 tablespoon Olive oil
240 ml TomatoOriginal: 1 cup
79 ml OnionOriginal: 0.33 cups
1 clove Garlic (peeled crushed)
5 Potato
pinches Salt
0.25 teaspoons Black pepper
Vegetable Oil (For frying)
0.5 teaspoons Ground Cumin
227 g Ground BeefOriginal: 0.5 lb
79 ml Spring OnionsOriginal: 0.33 cups
0.5 tablespoons Sazon Goya With Azafran

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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