Potato Bomba - Eat Love Share

Potato Bomba

By on October 1, 2015

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What to do with that leftover potato mash… Try our Potato Bomba – crumbed deep fried leftover potato mash ball with a pocket of tuna, cheese and chive, delicious!

For The Filling:

  • 400gm tin of tuna in olive oil mashed finely including oil.
  • 150gm Chris’ Traditional Cheese & Chive Dip
  • 2 tbsp small sandwich sized capers
  • 2 tbsp chives, very finely chopped
  • 2 tbsp lemon juice

For The Potato Bomba:

  • 6 cups potato mash
  • 1 tbsp sea salt
  • 1⁄2 white pepper
  • 2 cup plain flour
  • 3 tbsp smokey paprika
  • 4 eggs
  • 200gm panko breadcrumbs
  • Oil to deep fry
  • Extra Chris’ Traditional Cheese Chive Dip to serve
  • Lemon cut to quarters
  • Chervil or micro herbs to garnish

Method:

  • In a large bowl combine the mashed tuna, Chris’ Traditional Cheese Chive dip, capers, lemon juice and chives then refrigerate covered till ready to use
  • Season the mashed potatoes with salt and pepper, take a 25gm ball and flatten between your palms
  • Place a heaped teaspoon of filling into the middle of the ball and work the potato around the filling to form a closed ball. Repeat until you have used all the mix
  • Refrigerate your balls until chilled or over night
  • Once your potato balls are firm, coat them in flour seasoned with the smokey paprika and a pinch of salt
  • Whisk the eggs in a deep bowl and place the panko breadcrumbs in a separate tray
  • Dip the balls one at a time in the egg wash and then evenly coat them in the panko breadcrumbs
  • Place the now crumbed balls aside in the fridge to set
  • In a deep pot, heat the oil to 160° degrees and line a tray with a paper towel for the finished balls
  • Gently lower the balls into the oil being careful not to overcrowd the pot and cook until golden
  • To serve, smear a spoonful the remaining dip across a small plate and settle the balls on the dip. Serve with a lemon wedge and some micro herbs