Bermondsey Bomb

BERMONDSEY BOMB:--
1 kg Agria potatoes
1 onion, finely chopped
1 large garlic clove, finely chopped
1 pinch chilli flakes
160 g pork mince
75 g plain flour
2 eggs, beaten
100 g breadcrumbs, dry
2 tbsp SIDS PEPPER & GARLIC OIL
Rice bran oil, for deep-frying
SIDS SALT & PEPPER to taste
ALLIOLI:--
2 egg yolks
1 small garlic clove, crushed
1 tsp lemon juice
150 ml rice bran oil
SPICY TOMATO SAUCE:--
1 onion, finely chopped
1 pinch chilli flakes
400 g of tinned chopped tomatoes
2 tbsp SIDS PEPPER & GARLIC OIL
SIDS SALT & PEPPER to taste

Allioli: whisk the egg yolks, garlic, lemon juice and a pinch of salt in a small bowl. Blitz with a hand blender or in a small food processor and slowly drizzle in rice bran oil until you get a smooth, emulsified sauce. Cover with cling film and keep in the fridge until ready to serve.
Bermondsey Bombs: place the potatoes in a large pan with cold salted water and bring to the boil. When cooked through, drain and leave to cool. Peel and mash the potatoes, season to taste and set aside. Keep warm.
Meanwhile, heat SIDS PEPPER & GARLIC OIL in a saucepan and the onion. Cook over a medium heat until they start to caramelise, (about 20–30 minutes) then add the garlic and a pinch of chilli flakes. Cook for another minute and then add the meat. Cook for 10 minutes, season to taste and set aside.
Tomato Sauce: heat SIDS PEPPER & GARLIC OIL in another pan and cook the onion over a medium heat until soft. Add a pinch of chilli flakes and the tomatoes and cook until reduced, with almost no juices left. Season with SIDS SALT & PEPPER to taste.
Preheat a deep-fryer or deep pan of 150 ml rice bran oil to 180°C, or until a cube of bread browns in 20 seconds – you want enough oil to cover 2–3 of the 'bombs' in one go.
Make a ball of around 100 g mash. Use your thumb to press a hole into the centre. Fill the cavity with the meat mixture and cover with more mash to enclose the filling. Repeat with the remaining mash and meat mixture. Place the flour, eggs and breadcrumbs in separate bowls. One by one, roll the balls first in the flour, then in the egg and finally in the breadcrumbs.
Fry the bombs until golden – use a thermometer to make sure they are hot inside.
Spoon some allioli into the centre of each plate and place the bombs on top. Place a spoonful of the tomato sauce on top and serve.