1 kg Desiree potatoes or other waxy potatoes
2 Spanish onions, finely chopped
2 tsp chilli flakes
160 g pork mince
1 clove garlic, crushed
400 g tin tomatoes
2 eggs, beaten
75 g plain flour
50 g breadcrumbs
oil for frying
2 egg yolks
1 small garlic clove, crushed
1 tsp lemon juice
150 ml olive oil
- To make the aïoli, whisk the egg yolks, garlic, lemon juice and a pinch of salt. Blitz with a hand blender or in a small food processor and slowly drizzle in the olive oil until you get a glistening sauce. Keep in the fridge, covered with film.
- Boil the whole potatoes in cold water for about 30 minutes, until they are cooked. Drain, and when they are cool enough, peel and make a mash. Season and keep warm.
- Heat 2 tbsp of olive oil in a pan, add half the onions and cook on a medium heat until golden. Add half the chilli flakes, cook for another minute, then add the meat, cook for 5 minutes and season.
- For the spicy tomato sauce, heat 2 tbsp olive oil, and fry the rest of the onions on a medium heat for 2 minutes. Add the remaining chilli flakes and the tomatoes, and cook until the juices have disappeared, then season.
- Make a ball of around 80g mashed potato mixture and, with your thumb, make a dip in the centre. Fill the dip with meat and cover well with more mashed potato.
- Roll the balls in the beaten egg, then some seasoned flour, and finally in the breadcrumbs.
- Heat an inch of oil in a wok to 180C. Fry until golden – you may have to do this in batches. Use a thermometer to make sure the balls are hot inside.
- Dollop a spoonful of aïoli in the centre of a plate, place the bomb on top of it, and add more aïoli and some hot tomato sauce on top.