Spanish Potato Croquettes ‘La Bomba’
Spanish Potato Croquettes ‘La Bomba’
Must-Try Spanish Tapas: Recipe for Potato Croquettes ‘La Bomba’
Introducing ‘La Bomba’, a popular Spanish tapa! When you think of tapas, you might picture finger foods served on bread, but there’s a wide variety of tapas perfect for snacking or as a light meal. ‘La Bomba’ is one of the most common ones. Take a bite, and a spicy ground beef filling bursts out from the inside of the soft potato, like a bomb! It’s said that a chef created this dish during the Spanish Civil War in the 1930s, and its rather striking name, ‘bomb’, reflects the turbulent times. Enjoy authentic Spanish tapas easily at home!
Ingredients- 500g Potatoes (about 2-3 medium)
- 150g Ground Beef
- 1/2 Onion
- 5 cloves Garlic
- 50ml Tomato Paste (approx. 3-4 Tbsp)
- 1 tsp Cayenne Pepper
- 1 Egg
- 2 cups Breadcrumbs
- 1 Tbsp Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and boil them with the skins on until tender. You’ll know they’re ready when a fork easily pierces through them. While still warm, peel the potatoes and place them in a bowl. Add salt, pepper, and butter, then mash them until smooth. Aim for a creamy potato puree without lumps for easier filling later.
Step 2
Now, let’s prepare the spicy ground beef filling, the heart of the croquette. Heat a little oil in a pan over medium heat. Sauté minced garlic and finely chopped onion until translucent and fragrant. Add the ground beef and cook until browned, ensuring no pink remains. Once the beef is almost cooked, stir in the cayenne pepper and tomato paste, and cook for another 1-2 minutes until well combined. Taste and adjust seasoning with salt and pepper.
Step 3
Transfer the cooked beef filling to a separate dish and let it cool completely. It’s crucial for the filling to be cool, as a warm filling can cause the potato to become too soft. Once cooled, take a portion of the mashed potato, flatten it in your palm, and place a spoonful of the beef filling in the center. Carefully enclose the filling with the potato, shaping it into an oval or ball, resembling a rugby ball. If the potato mixture is too sticky, you can add a little breadcrumbs to adjust the consistency. (Refer to the video for detailed shaping techniques.)
Step 4
Pro Tip: If shaping individual croquettes feels challenging, you can mix the cooled beef filling directly into the mashed potato. Combine them thoroughly in a bowl, then shape the entire mixture into your desired croquette forms. This method ensures the filling stays securely inside and simplifies the process.
Step 5
It’s time to bread the shaped croquettes. Lightly beat the egg in a shallow bowl. Spread the breadcrumbs on another plate. Dip each potato croquette first into the beaten egg, ensuring it’s fully coated, then roll it in the breadcrumbs. Gently press the breadcrumbs onto the surface with your hands to ensure a good coating that won’t fall off during frying.
Step 6
Prepare for frying. Heat cooking oil in a pot or deep fryer to about 170°C (340°F). Carefully place the breaded croquettes into the hot oil, ensuring not to overcrowd the pot. Fry for about 3-4 minutes, or until the outside is golden brown and crispy. Since the filling is already cooked, you’re just looking to crisp up the exterior. Avoid frying at too high a temperature, which can burn the outside before the inside is heated. Once fried, remove the croquettes and drain them on paper towels to absorb excess oil.
Step 7
Serve your freshly fried ‘Bomba’ croquettes warm, accompanied by classic Spanish sauces like ‘Salsa Brava’ (a spicy tomato sauce) and ‘Alioli’ (garlic mayonnaise). Enjoy the delightful contrast between the crispy exterior and the tender, flavorful, and slightly spicy interior! They make a fantastic appetizer or snack.
