Spanish Potato Bombas
Dunk these crispy potato balls into this specially created dip for a heavenly mouthful.
Ingredients
Spanish Potato Bombas
Calculate Dish Cost
Potato Balls
Toppings

Potato Balls
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Filtered Water 700.0 ml
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Panko Bread Crumbs 200.0 g
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Egg Wash 2.0 g
Toppings
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Corn Oil 30.0 g
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Garlic, diced 30.0 g
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Yellow Onion (diced) 50.0 g
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Red Capsicum (diced) 50.0 g
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Green Capsicum (diced) 50.0 g
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Cumin Powder 5.0 g
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Coriander Powder 5.0 g
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Black Pepper, crushed 2.0 g
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English Parsley 6.0 g
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Salsa sauce 30.0 g
Preparation
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Potato Balls
- Bring water to boil and add Knorr Mashed Potato. Stir well to dissolve.
- Portion into balls, coat with egg wash then panko. Deep fry till crispy and cut into halves.
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Toppings
- Sauté all the ingredients until fragrant, add in seasoning, stir well and fold into mayonnaise to combine.
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Serving
- Serve as a dip on the side.