MAGGI’s Mince, Cheese & Mash Deep Fried Bombs with MAGGI Salad Dressing Emulsion
Nutritional facts per serving
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Instructions
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For the cheesy meatballs: in a large bowl combine together all the ingredients except for the cheddar cheese. Season well with salt and pepper to taste
Place onto a greased baking tray and bake in an oven at 180°C for 10 minutes. Remove from the oven and set aside to cool until needed
In a bowl combine together the MAGGI Mash, bacon and spring onion
In a separate bowl beat together the milk and egg; and in another combine together the panko bread crumbs, garlic and salt.
To make the bombs scoop up potato mixture and wrap around a cheesy meatball, dip into the bread crumbs, then into the egg-milk mixture and again into the bread crumbs. Repeat this for each meatball.
Heat the oil in a deep fryer to 170°C and deep fry each ball until golden brown; approximately 3 minutes
While cooking; make the salad dressing emulsion. Combine together all the ingredients in a bowl and beat well until it comes together
The potato bombs are an alternative to scotch eggs and are a definite crowd pleaser. The emulsion is a great way to make a healthier sauce/ dipping without oil or cream. Also can be made with only yoghurt rather than mayonnaise.
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