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

cheesebombs
cheesebombs
  • Preparation time
    104 min
  • Difficulty Intermediate
  • Number of servings
    12

MAGGI’s Deep Fried Bombs combine three favourites into one – hearty beef mince, tangy cheddar cheese and fluffy Mash. They’re heavenly dipped in the tangy emulsion

Ingredients
  • Beef mince(500 g)[For the Meatballs]
  • Parsley, chopped( ½ bunch)[For the Meatballs]
  • Cheddar cheese, cubed (200 g)[For the Meatballs]
  • Chilli powder (1 ½ tsp)[For the Meatballs]
  • Garlic, finely chopped(4 cloves)[For the Meatballs]
  • MAGGI Lazenby Worcestershire Sauce(2 Tbsp)[For the Meatballs]
  • Salt(to taste)[For the Meatballs]
  • Black pepper(to taste)[For the Meatballs]
  • Potato Mash, prepared(2 cups) (Potato Bombs)
  • Bacon, fried and chopped (4 slices)[Potato Bombs]
  • Spring onions, chopped(2 units)[Potato Bombs]
  • Milk( ½ cup)[Potato Bombs]
  • Egg (1 unit)[Potato Bombs]
  • Bread crumbs(1 cup)[Potato Bombs]
  • Garlic granules( ½ tsp)[Potato Bombs]
  • Salt (1 tsp)[Potato Bombs]
  • Oil(for deep frying)
  • Oil-Free Salad Dressing(1 cup)[For the salad Dressing Emulsion]
  • Mayonnaise (½ cup)[For the salad Dressing Emulsion]
  • Plain yoghurt (½ cup)[For the salad Dressing Emulsion]
  • Fresh coriander, chopped (Handful)[For the salad Dressing Emulsion]

Tools

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Preparation
  • 1
    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
  • 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 together the MAGGI Mash, bacon and spring onion
  • 5
    In a separate bowl beat together the milk and egg; and in another combine together 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 together 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
Variations

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.

Nutritional facts per serving
Energy
332.6 kcal | 16.0 %
Protein
14.5 g | 17.0 %
Carbohydrates
17.5 g | 22.0 %
Sugars
3.8 g
Fiber
1.3 g
Sodium
847.7 mg
Fats
22.0 g | 61.0 %
Saturated Fats
8.1 g