Bombas de Patata

Ingredients(for 3-4 bombas per person (typical tapas portion in Spain))

• 350g Potatoes (Yukon Gold or local variety; patatas)
• 80g Lean ground chicken or turkey (Traditionally pork or beef)
• 1/4 cup Onion (Finely chopped; cebolla)
• 2 cloves Garlic (Minced; ajo)
• 1 tsp Paprika (pimentón) (Sweet or smoked)
• 1/4 tsp Black pepper
• 1/2 tsp Salt
• 2 tsp Olive oil (Extra virgin preferred)
• 1 Egg (Beaten, for coating)
• 1/2 cup Whole wheat breadcrumbs (Pan rallado integral)
• 1 tbsp Fresh parsley (Finely chopped) - optional

Instructions

1. 1

   Peel and cut the potatoes into chunks. Boil in lightly salted water until tender, about 12 minutes. Drain well and mash until smooth.

   15 minutes

   Let the mashed potatoes cool slightly for easier handling.

2. 2

   Heat 1 tsp olive oil in a pan over medium heat. Sauté onion and garlic until soft, about 3 minutes. Add the ground chicken, paprika, salt, and pepper. Cook, breaking up meat, until browned through. Stir in parsley and set aside to cool.

   7 minutes

   For extra flavor, add a pinch of cayenne if you like it spicy.

3. 3

   With damp hands, take a spoonful of mashed potato, flatten it in your palm, and place a teaspoon of the meat filling in the center. Enclose the filling with more potato to form a smooth ball. Repeat for all mixture.

   10 minutes

   Keep hands lightly oiled or damp to prevent sticking.

4. 4

   Roll each bomba first in beaten egg, then in breadcrumbs, ensuring an even coating.

   3 minutes

   Press the breadcrumbs gently for a crispier crust.