Papas Rellenas Colombianas

Papa Rellena is a beloved Latin dish, with each country offering its own unique twist. Here, I’m sharing my Colombian take on Papas Rellenas.

Ingredients

Vegetable oil for frying
5 medium potatoes
Filling:

¼ teaspoon salt
1 tablespoon olive oil
1 cup chopped tomato
⅓ cup chopped onion
⅓ cup chopped scallions
1 minced garlic clove
½ teaspoon ground cumin
½ teaspoon sazon Goya with saffron
¼ teaspoon salt
¼ teaspoon ground pepper
½ pound ground beef
Batter:

1 egg
¼ cup all-purpose flour
Pinch of salt
½ tablespoon sazon Goya with saffron
¼ cup milk
Instructions

Peel and cut the potatoes into chunks. Place them in a medium pot, cover with water, and add ¼ teaspoon of salt.
Bring the potatoes to a boil over medium-high heat, then reduce the heat to medium and cook until they are tender when pierced with a fork, about 20 minutes.
Drain the potatoes and mash them, then set aside.
For the Filling:

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion, tomato, scallions, garlic, cumin, saffron, pepper, and salt. Cook for about 5 minutes, until the onions become translucent.
Add the ground beef and cook, stirring occasionally, for 10-15 minutes. Set aside to cool.
To Prepare the Batter:

In a medium bowl, combine all the batter ingredients and whisk until smooth, then set aside.
To Form the Stuffed Potatoes:

Divide the mashed potatoes into 10 equal portions, each about ⅓ cup. Roll each portion into a ball, then flatten into patties. Place 1 ½ tablespoons of the filling in the center of each patty.
Shape the potato mixture around the filling to form a ball, ensuring the filling is completely enclosed.
Heat vegetable oil in a large, heavy pot over medium-high heat until it reaches 360°F.
Dip each stuffed potato into the batter, then carefully place them into the hot oil. Fry for about 4 minutes, turning halfway through, until golden brown.
Remove the stuffed potatoes using a slotted spoon and drain them on a plate lined with paper towels. Serve hot, accompanied by Ají.