1-Boil Potatoes: Peel and cut 5 medium potatoes into chunks, then cover with water and ¼ teaspoon salt, boiling over medium-high heat. Reduce the heat to medium and cook until tender, about 20 minutes, then drain and mash them smoothly.

2-Make Filling: Heat 1 tablespoon olive oil in a pan. Add ⅓ cup chopped onion, 1 cup chopped tomato, ⅓ cup chopped scallions, 1 minced garlic clove, ½ teaspoon ground cumin, ½ teaspoon the dry seasoning with garlic powder, cumin, and saffron, ¼ teaspoon salt, and ¼ teaspoon ground pepper. Cook until the onions are translucent, about 5 minutes, then add ½ pound ground beef and stir for 10 to 15 minutes until done. Let it cool before using.

3-Prepare Batter: Whisk together 1 egg, ¼ cup all-purpose flour, a pinch of salt, ½ tablespoon the dry seasoning with garlic powder, cumin, and saffron, and ¼ cup milk until smooth. Divide the mashed potatoes into 10 equal portions, about ⅓ cup each. Shape each into a ball, flatten into a patty, add about 1½ tablespoons of filling, and reshape into a ball to seal it in.

4-Shape and Fry: Heat vegetable oil in a heavy pot to 360°F and dip each stuffed ball into the batter. Fry for about 4 minutes, turning halfway, until golden, then drain on paper towels and serve with ají. This method ensures crispy results, and for a healthier option, you can bake the coated balls at 450°F for about 20 minutes.