1 - Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.

2 - Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.

3 - Drain the potatoes and mash with a fork or masher and set aside.

4 - 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.

5 - Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes.

6 - Set aside to cool.

7 - To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside.

8 - 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.

9 - Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one.

10 - Shape the potato mixture with the filling into balls to enclose the filling completely.

11 - Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.

12 - 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.

13 - Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels.

14 - Transfer to a serving plate and serve with Ají.

15 - Notes For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.