Medium

Meat-stuffed potato bombs with spicy sauce

Name: Meat-stuffed potato bombs with spicy sauce
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 600 g Potato (peeled); 100 g Minced beef; 150 g Fresh longaniza (casing removed); 120 g Spring Onion; 6 g Garlic (1 clove for the filling and 1 for the sauce); 100 g Crushed tomatoes; 100 g Tomato purée; 40 g Plain flour (for coating); 100 g Egg (2 medium, for coating); 80 g Breadcrumbs (panko-style); 50 ml White wine; 120 g Extra virgin olive oil (Estimated amount consumed: 25 g filling, 45 g sauce, estimated 50 g absorbed in frying; extra needed for the frying bath); 2 g Hot paprika; 5 g Basil; 5 g Parsley; 1 g Black pepper; 3 g Salt; 25 g Anchovies (drained); 30 g Pine nuts (toasted); 20 g Capers; 1 g Cayenne pepper (2 small chillies; reduce if preferred); 5 ml Apple cider vinegar; 80 g Aioli (shop-bought, made with pasteurised egg)

Total time1 h 45 min Preparation + cooking; may include waiting

Preparation and possible waiting: 45 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg, Aioli. Fish: Ingredient to check: Anchovies. Sulphites: check label: Ingredient to check: White wine, Apple cider vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Pine nuts.

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Potato balls filled with meat and tomato, served with a spicy anchovy sauce and aioli. A recipe to make when you have time to spare.

Jump to steps

45 minpreparation and possible waiting

1 hcooking

4servings

3.797 kcalwhole recipe

949 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 45 min Preparation + cooking; may include waiting

Preparation and possible waiting: 45 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 19 tags

Diet

Omnivorous

Dietary requirements

Lactose-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingFryingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Boil the potatoes in water until tender, about 25–30 minutes. Drain thoroughly, mash and add some of the salt. Let cool until easy to handle.
Sauté the chopped spring onion and 1 garlic clove in 25 g of olive oil for 6–8 minutes. Add the beef, fresh sausage and pepper. Cook, breaking up the meat, until no longer raw-looking.
Add the crushed tomatoes, tomato paste, hot paprika and white wine. Reduce for 6–8 minutes until the filling is thick and fully cooked. Stir in the chopped basil and parsley; let cool briefly.
Blend the anchovies with the pine nuts, capers, remaining garlic, cayenne, apple cider vinegar and 45 g of oil. Set this spicy sauce aside.
Divide the potato into 8 portions. Flatten each, add filling and seal into a ball. Coat with flour, beaten eggs and breadcrumbs. Refrigerate for 15 minutes to firm up.
Fry in batches in hot oil, around 175°C, until golden and hot in the centre. Drain on kitchen paper. Serve 2 bombs per person with the spicy sauce and aioli.

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Ingredients

Method

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