How to make it
In a large stock pot over high heat, boil water. Then add potatoes, along with a generous amount of salt and boil for 8-10 minutes. Drain, add butter and mash with a potato masher or fork, then set aside.
In a medium sized skillet over medium high heat, add olive oil then add onion, mushrooms and carrot sautéing for 3-5 minutes. Add in ground beef and cumin, cook for 3-4 minutes, then add tomato paste ensuring it is coating all of the mix.
Add in Lee Kum Kee Mushroom Dark Soy Sauce and Lee Kum Kee Soy Sauce Premium and cook for 3-4 more minutes until liquid is mostly absorbed, then set aside.
Heat canola oil to 350°F. In a large mixing bowl, whisk egg, milk and flour until combined.
Form the mashed potatoes into 8-10 medium sized balls. Flatten with your hands and spoon in 2 Tbsp. of ground beef filling. Form a ball around the filling again to seal it. Dredge each ball in batter then fry in oil for 4-6 minutes or until golden brown. Serve with aji or dipping sauce of your choice.