Spanish Potato Bombas

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The days in Barcelona are just now at that perfect temperature where you can be outside without a sweater but not yet so stiflingly hot that no one could bear the thought of putting on clothes and leaving the air conditioned apartment.

That means for these few weeks of neither hot nor cold it’s the perfect time to enjoy some tapas and a cold beer on a sunny patio. When we go out for tapas we normally stick to the usual patatas bravas or padron peppers, but potato bombas are equally typical tapas that can be found around Barcelona bars.
Since I’ve never ordered a bomba in a bar, it was my husband who introduced me to them and suggested it could be a good dish to veganize.
It’s true – potato bombas are very similar to Italian arancini, those little stuffed rice balls in marinara sauce that perhaps you’re already familiar with.
Bombas are even easier. Instead of rice, mashed potatoes, which are so soft and malleable you can easily fold them around your choice of any kind of filling.

For the vegan potato bombas

• 800 grams (28 oz) potatoes
• 1 1/2 teaspoons salt, divided
• Pepper, to taste
• 1 tablespoon olive oil
• Half a small onion, diced
• 2 cloves of garlic, minced
• 200 grams (7 oz) meaty mushroom of choice (oyster, shiitake, Portobello, etc), finely chopped
• Half a red pepper, finely diced
• 1 small hot pepper, finely chopped (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon smoky paprika
• 1 teaspoon flour
• 2 tablespoons white wine (optional)
• 1/4 cup and 2 tablespoons crushed tomatoes
• 2 cups breadcrumbs (I used panko but any kind will work)
• 1 cup soy or other plant milk
• Oil for frying

For the sauce

• 3 tablespoons aquafaba (the liquid from a can of chickpeas)
• 1 clove of garlic, roughly chopped
• 1/2 cup oil (I like to use half olive oil and half sunflower oil, you can use the oil you prefer)
• 2 tablespoons ketchup
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• Tabasco, to taste

For the potato bombas

1. Boil the potatoes whole and with the skin on until soft. Drain and rinse with cold water. Once cool enough to handle, peel and mash them adding 1 teaspoon of salt and pepper to taste.
2. Heat a pan over medium heat and add the oil and onions. Fry gently until soft and translucent then add the garlic and fry until fragrant. Add the chopped mushrooms and fry, stirring occasionally, until soft and browned. Add the red pepper and fry for a couple of minutes until beginning to soften. Now add the hot pepper, oregano, thyme, paprika and sprinkle over the flour. Allow the flour to cook out, stirring occasionally, for about 2 minutes. Add the wine and cook until absorbed. Finally, add the crushed tomatoes and cook gently until the sauce is thick and reduced – 5 to 10 minutes.
3. .........................................

for full instruction please see : www.cilantroandcitronella.com

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