Potato and pork bombas

Recipe by Clare and Sally Hindmarsh Photography & styling by Tam West

Serves 6 as a tapa Bomba mix

½ cup flour 3 cups mashed potato Coarse breadcrumbs, for rolling bomba

Filling & serving

2 chorizo sausages, sliced, fried then chopped into crumbs 2 slices bacon or pancetta, fried then finely chopped ½ cup leftover roast pork, finely chopped 1 tsp fennel seeds toasted in a dry pan, then crushed or chopped Handful parsley, chopped ¾ cup garlic aioli 1 red pepper, roasted, peeled and pureed (or 1 ½ Tbsp store-bought red pepper paste) ¾ tsp smoked paprika

1 Sprinkle flour into mashed potato and mix well, (do not use food processor for this).

2 In a separate bowl mix chorizo, bacon, roast pork, fennel seeds and parsley and season with salt and pepper.

3 Put an amount of potato mix into the palm of your left hand, flattening the mixture. In the centre of this, place a scant teaspoon of pork filling and close the potato around the filling, rolling between two hands to make a ball with the filling in the centre. You are aiming for a size slightly larger than a squash ball.

4 Roll balls in breadcrumbs to coat well (you can also use the egg and crumb method if you want a thicker coating) and refrigerate to stiffen.

5 Combine aioli, red pepper and smoked paprika. If a bit chunky, push through a sieve. Set aside.

6 To serve, deep fry (or shallow fry, turning till evenly golden) and serve with smoked paprika aioli for dunking.