MAGGI’s Mince, Cheese & Mash Deep Fried Bombs with MAGGI Salad Dressing Emulsion

• Cheesy Meatballs:
   
• Beef mince
  500g
• Parsley, chopped
  ½ bunch
• Cheddar cheese, cubed
  200g
• Chilli powder
  1 ½ tsp
• Garlic, finely chopped
  4 cloves
• MAGGI Lazenby Worcestershire Sauce
  2 Tbsp
• Salt and pepper to taste
   
• Potato Bombs:
   
• MAGGI Mash, prepared
  2 cups
• Bacon, fried and chopped
  4 slices
• Spring onions, chopped
  2
• Milk
  ½ cup
• Egg
  1
• Panko bread crumbs
  1 cup

• Garlic granules
  ½ tsp
• Salt
  1 tsp.
• Oil for deep frying
   
• Salad Dressing Emulsion:
   
• Nestlé Oil-Free Salad Dressing
  1 cup
• Mayonnaise
  ½ cup

• Plain yoghurt
  ½ cup
• Fresh coriander, chopped
  Handful

Method:

1. For the cheesy meatballs: in a large bowl combine all the ingredients except for the cheddar cheese. Season well with salt and pepper to taste.
2. Make little mince balls around each piece of cubed cheddar.
3. 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.
4. In a bowl combine the MAGGI Mash, bacon and spring onion.
5. In a separate bowl beat together the milk and egg; and in another combine the panko bread crumbs, garlic and salt.
6. 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.
7. Heat the oil in a deep fryer to 170°C and deep fry each ball until golden brown; approximately 3 minutes.
8. Remove from the oil and drain on paper towel.
9. While cooking; make the salad dressing emulsion. Combine all the ingredients in a bowl and beat well until it comes together.
10. Serve as a dipping sauce or drizzled over the potato bombs.

Note:

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.