Potato bombs stuffed with spicy soy, with aioli

Name: Potato bombs stuffed with spicy soy, with aioli
Total time: 90 min
Yield: For 4 units
Ingredients: 3 potatoes; 50 gr. textured soy; 1 onion; 1 garlic; 1 cayenne chilli; 25 ml. red wine; 2 tablespoons fried tomato; 3/4 teaspoon pepper; 1 teaspoon salt; 4 tablespoons extra virgin olive oil; 3 tablespoons flour Yolanda (for coating); 70 ml. water; bread crumbs; Veggie Alioli; spicy paprika

1 h 30 mTotal time

MediumDifficulty

For 4 unitsAmount

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.

Notes

Make sure that the wine you use has not used any product of animal origin for its elaboration, since elements such as animal albumin, milk proteins, gelatin or fishtail are usually used during the clarification process.

To make these gluten-free pumps, all you have to do is use gluten-free breadcrumbs, like corn bread.

Tap on the steps to mark them as done

Step 1
Soak 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 2
Wash 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 3
Finely chop the onion and garlic and heat the oil in a pan. Add the onion and garlic and let them cook. Meanwhile, chop the cayenne pepper and remove its seeds. When the onion is translucent, add the cayenne, the textured soy, the wine, 1/2 teaspoon pepper and 1/2 teaspoon salt. Stir well and cook for 10 minutes. Turn off the heat and set aside.

Step 4
Mash 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 5
In 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 6
In 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 7
In 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 8
Once the pumps have expelled the excess oil, serve them with the aioli and a little spicy paprika sprinkled on top.

Notes

To make these gluten-free pumps, all you have to do is use gluten-free breadcrumbs, like corn bread.

Potato bombs stuffed with spicy soy, with aioli

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Notes

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