Potato bombs stuffed with spicy soy, with aioli
These potato bombs stuffed with spicy soy and topped with aioli are a tastier, healthier version of the popular bombas, as they contain no animal-derived ingredients and, therefore, no cholesterol at all.
This is a tapa made of breaded potato balls that at first glance may look like round croquettes, but they are larger and, when you bite into them, reveal their delicious, spicy filling.
If they already sound tempting, adding the aioli rounds them off perfectly, since it brings smoothness and a touch of flavor that makes this a truly spectacular combination.
The filling of these bombs is rich in complete protein, complex carbohydrates, fiber, beta-carotene, alliin, flavonoids, vitamins C, E and the B group (B6 and B9 or folic acid), sulfur, calcium, phosphorus, magnesium, manganese, potassium, selenium, sodium and, in smaller amounts, copper, iron and zinc.
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- Step 1Soak the textured soy protein in a saucepan with hot water for 15 minutes to rehydrate it. After this time, drain it well and set aside.
- Step 2Wash and peel the potatoes and cut them into thick pieces. Put them in a saucepan with plenty of water and a little salt and boil them for about 20 minutes. Check with a fork whether they are soft and, if they are, turn off the heat and drain them well to remove all the cooking water.
- Step 3Cut the onion into tiny pieces, chop the garlic and, in a pan, put the oil to heat. When it is hot, we toss the onion and garlic and let them be done. Meanwhile, we prick the cayenne pepper and remove the pips and, when the onion is transparent, we add it together with the soy, the wine, 1/2 teaspoon pepper and 1/2 teaspoon salt. We remove everything so that it mixes well and let it be done for 10 minutes. After this time, we turn off and reserve.
- Step 4Mash the potatoes with a fork until you have a kind of puree, add the rest of the black pepper and the rest of the salt, and shape balls with moistened hands. Make a hole in each one and place a spoonful of the filling you prepared inside, then shape it into a ball again, taking care that the filling stays inside. Repeat until all the balls are ready and refrigerate them for 15 minutes so they firm up and do not fall apart when handled and fried.
- Step 5In a bowl, we toss the flour Yolanda and we are adding water until obtaining a mass that is neither too thick nor too liquid, stirring with a fork to mix well.
- Step 6In a dish, we toss the bread crumbs and we go over the bombs one by one, passing them first by the mixture of flour and water, and then by the bread crumbs, making sure they are well impregnated with the latter so that, when fried, they remain crispy outside.
- Step 7In a deep pan, put plenty of oil to heat and, when it is hot (but not steaming), fry them, turning over when we see that they are golden, so that they turn brown on the other side. When they are made on all sides, we are placing them on absorbent paper to eliminate excess oil. Meanwhile, we prepare the aioli.
- Step 8Once the pumps have expelled the excess oil, serve them with the aioli and a little spicy paprika sprinkled on top.