Tapas Recipes
Tapas Recipes

Hot Spicy Bombs Recipe


  1. Cook the potatoes in enough boiling water until they are completely cooked. Drain them and let them to cool down.

  2. Peel the potatoes, keeping 1 potato apart. Mash the potatoes and add the butter, salt, pepper and nutmeg int the mix. Reserve in the fridge with a cling film on.

  3. Chop the onions, garlic and sweat in a pan with oil and the birds eye chilli for about 4 mins.

  4. Add the mince beef into the onions mix and cook all through.

  5. Add the white wine, salt and pepper and keep on cooking until all the juices are gone. Then pass into a bowl.

  6. Add the potato we kept before already grated into the meat mix. Add lemon zest and fresh parsley and mix completely.

  7. Portion the meat mix into 30g balls and reserve.

  8. Using 60-70 g of the potato puree, coat each meat ball individually.

  9. Pane all the potato balls so the bombs are ready to be fried.

  10. To make the Mojo Picon sauce, combine all the ingredients and blitz them with a hand blender until emulsify.

  11. Deep fry the potato bombs in veg oil until golden colour and plate them up covered with some Mojo sauce.

Recipe available on YouTube Youtube

Hot Spicy Bombs


    For the mash potato:

  • 1kg red potatoes
  • 60g unsalted butter
  • Salt & white pepper to taste
  • 2 pinches of nutmeg

    For the filling:

  • 500g minced beef meat
  • ½ whole white onion
  • 2 garlic cloves
  • 50g white wine
  • Salt & black pepper to taste
  • Zest of ½ lemon
  • 8 g fresh chopped parsley
  • 1 or 2 birds eye chillies

    For pane:

  • 150 g white flour
  • 2 whole eggs
  • 150 g fine breadcrums

    For mojo picon sauce:

  • 6 garlic cloves
  • 2 fresh red chillies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of sweet paprika
  • 30 ml white whine vinegar
  • Salt to taste

Note: Will also need veg oil to deep fry the bombs