Potato Bomba

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