Carmen's Potato and Pork Bombas with smoked paprika aioli

Tam West

These filled and fried potato balls come from Carmen Jones restaurant on Auckland's K Road and serve 6 as a tapa.

For the bomba mix

½ cup	Flour
3 cups	Mashed potato (Main)
1 handful	Breadcrumbs, coarse, for rolling bomba

Filling and serving

2	Chorizo sausages, sliced, fried, chopped into crumbs (Main)
2 slices	Bacon, or use pancetta, fried then finely chopped
½ cup	Roast pork, leftover, finely chopped (Main)
1 tsp	Fennel seeds, toasted in a dry pan, then crushed or chopped
1 handful	Chopped parsley
¾ cup	Aioli
1	Red pepper, roasted, peeled and pureed; or use 1/2 Tbsp store-bought red pepper paste
¾ tsp	Smoked paprika

Directions

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.

For more from Sally and Clare Hindmarsh, see the Mezze Bar'sRoasted Carrot Mezze with garlicky yoghurt and golden olive oil