Colombian Style Stuffed Potatoes

Drain the cooked potatoes thoroughly. Mash them with a fork or a potato masher until smooth, then set aside to cool slightly.

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion, tomato, scallions, garlic, cumin, sazon goya with azafran, pepper, and salt. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and softened. Stir in the ground beef and continue to cook, breaking it up with a spoon, for another 10–15 minutes, or until the beef is browned through. Remove from heat and set aside to cool completely.

In a medium bowl, combine the egg, all-purpose flour, a pinch of salt, ½ tablespoon of sazon goya with azafran, and ¼ cup of milk. Whisk everything together until you have a smooth batter, then set it aside.

Divide the mashed potato into 10 equal-sized portions, each about ⅓ cup. Roll each portion into a ball between your palms, then flatten it into a patty. Place about 1 ½ tablespoons of the cooled beef filling in the center of each potato patty. Carefully shape the potato mixture around the filling, sealing it completely into a ball.

Fill a large, heavy pot with vegetable oil. Heat the oil over medium-high heat until it reaches 360° F. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.

Dip each stuffed potato ball into the prepared batter, ensuring it's fully coated. Carefully place them into the hot oil. Fry for about 4 minutes, turning them halfway through, until they are golden brown on all sides. Use a slotted spoon to remove the fried potatoes from the oil and drain them on a plate lined with paper towels. Serve immediately with Ají.