Deep-Fried Bombs combine three favourites into one – hearty beef mince, tangy cheddar cheese and fluffy MAGGI Mash. They’re heavenly dipped in the tangy emulsion.

The potato bombs are an alternative to scotch eggs and are a definite crowd-pleaser. The emulsion is a great way to make a healthier sauce/ dipping without oil or cream. It can also be made with only yoghurt rather than mayonnaise.


500 g Beef mince
½ bunch Parsley, chopped
200 g Cheddar cheese, cubed
1½ tsp Chilli powder
4 cloves Garlic, finely chopped
2 Tbsp MAGGI Lazenby
Worcestershire Sauce
Salt and pepper to taste

2 cups MAGGI Mash, prepared
4 slices Bacon, fried and chopped 2 Spring onions, chopped
½ cup Milk 1 Egg
1 cup Panko bread crumbs
½ tsp Garlic granules
1 tsp Salt
Oil for deep frying


1 cup Nestlé Oil Free Salad Dressing
½ cup Mayonnaise
½ cup Plain yoghurt
Handful Fresh coriander, chopped


  1. For the cheesy meatballs: In a large bowl, combine all of the ingredients except for the cheddar cheese. Season well with salt and pepper to taste.
  2. Make little mince balls around each piece of cubed cheddar.
  3. Place onto a greased baking tray and bake in an oven at 180°C for 10 minutes.
  4. Remove from the oven and set aside to cool until needed.
  5. In a bowl, combine the MAGGI Mash, bacon and spring onion.
  6. In a separate bowl, beat together the milk and egg; and in another, combine the Panko breadcrumbs, garlic and salt.
  7. To make the bombs, scoop up potato mixture and wrap around a cheesy meatball, dip into the breadcrumbs, then into the egg-milk mixture and again into the bread crumbs. Repeat this for each meatball.
  8. Heat the oil in a deep fryer to 170°C and deep fry each ball until golden brown; approximately 3 minutes.
  9. Remove from the oil and drain on paper towel.
  10. While cooking, make the salad dressing emulsion. Combine all the ingredients in a bowl and beat well until it comes together.
  11. Serve as a dipping sauce or drizzled over the potato bombs.

Source: Nestle Professional Recipe Book  download the book here

Online source: Nestle Professional

This content has been authorised by Neil Jacobs | Channel Solutions Specialist | Nestlé Professional | East & Southern Africa Region (ESAR)