The Bermondsey Bomb
- To make the allioli, whisk the egg yolks, garlic, lemon juice and a pinch of salt. Blitz with hand blender or in a small food processor and slowly drizzle in the olive oil until you get a glistening sauce. Keep in the fridge, covered with film.
- Boil the whole potatoes in cold water for about 30 minutes, until they are cooked.
- Drain, and when they are cool enough, peel and make a mash. Season and keep warm.
- Heat 2 tbsp of olive oil in a pan, add half of the onions and cook on a medium heat until golden. Add half the chilli flakes, cook for another minute, then add the meat, cook for 5 minutes and season.
- For the spicy tomato sauce, heat 2 tbsp olive oil, and fry the rest of the onions on a medium heat for 2 minutes.
- Add the remaining chilli flakes and the tomatoes, and cook until the juices have disappeared, then season.
- Make a ball of around 80g of the mashed potato mixture and, with your thumb, make a dip in the centre.
- Fill the dip with meat and cover well with more mashed potato.
- Roll the balls in the beaten egg, then some seasoned flour, and finally in the breadcrumbs.
- Heat an inch of oil in a wok to 180 C. Fry until golden – you may have to do this in batches. Use a thermometer to make sure the balls are hot inside.
- Dollop a spoonful of allioli in the centre of a plate, place the bomb on top of it, and add more allioli and some hot tomato sauce on top.
- 1kg Desiree potatoes
- Olive Oil
- 2 finely chopped Spanish Onions
- 2tsp Chilli flakes
- 160g Pork mince
- 1 clove, crushed Garlic
- 400g tin Tomatoes
- 2 beaten Eggs
- 75g Plain flour
- 50g Breadcrumbs
- Oil for frying
- 2 egg yolks
- 1 small clove crushed garlic
- 1tsp Lemon juice
- 150ml Olive oil