Featured in Feast 10 – October 2016
150g of pumpkin (or squash), grated (raw)
40g of cheddar cheese, grated
40-50g of natural or penko breadcrumbs
1tsp of turmeric
1tsp of ground cumin
½tsp of chilli flakes (optional)
½tsp of mixed spice
1 x egg white (save the yolk for the coating)
Flour, egg and breadcrumbs – place the 3 ingredients into 3 separate bowls
1 heaped tbsp of plain flour
the leftover egg yolk plus an egg, whisked
50-60g of natural or penko breadcrumbs
Simply mix all the bomb filling together in a large bowl, seasoning well. With damp hands, mould in to heaped teaspoon sized small balls. This may be a little tricky as the mix is loose – damp hands help prevent the mix from sticking – if it’s too tricky add more crumbs. It may also help to freeze the balls for 10 minutes or so before crumbing to firm them up.
Get the coating mix ready.
Gently coat the balls in flour, then coat in the egg, with dry hands coat in the crumbs making sure they retain their shape. You can wrap and store in the fridge until ready.
Deep fry in hot oil (around 170°C).You don’t want the oil too hot as the bomb won’t cook in the middle. Cook until really crispy golden brown