Spanish Potato Bombas

VEGAN POTATO BOMBAS:--
800 grams potatoes, peeled
SIDS SALT & PEPPER to taste
1 tbsp olive oil
half a small onion, diced
2 cloves of garlic, minced
200 grams mushroom, finely chopped
½ an orange capsicum, finely diced
1 small hot chilli, finely chopped (adjust to taste)
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp smoky paprika
1 tsp flour
2 tbsp white wine (optional)
¼ cup & 2 tbsp crushed tomatoes
2 cups breadcrumbs
1 cup soy or other plant milk
rice bran oil for frying
SAUCE:--
3 tbsp aquafaba (the liquid from a can of chickpeas)
1 clove of garlic, roughly chopped
½ cup rice bran oil
2 tbsp Tuimato Sauce
¼ tsp SIDS BROWN SEED MUSTARD
½ tsp salt
1 tsp lemon juice
Tabasco, to taste

POTATO BOMBAS: Boil the potatoes until soft. Drain and mash, adding 1 teaspoon of SIDS SALT & PEPPER to taste.
Sauté onions in oil 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 capsicum and fry for a couple of minutes until beginning to soften. Add chilli, oregano, thyme, paprika and sprinkle over the flour. Allow the flour to cook out, stirring occasionally, for about 2 minutes. Add wine and cook until absorbed. Add crushed tomatoes and cook gently until the sauce is thick and reduced, 5-10 minutes.
Take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the mushroom filling in the centre and close the mashed potatoes around it, forming a ball. The bomba should be between the size of a golf ball and tennis ball. Continue forming all the bombas in this way.
Begin heating the oil for frying in a small pan over high heat. I used enough oil to cover half the bomba so that I only had to flip it once. Roll each bomba in breadcrumbs, then plant milk and again in the breadcrumbs. Fry until golden brown, turning them as necessary to achieve even colour on all sides. Remove to drain on a paper towel-lined plate.
SAUCE: Make the sauce using either a food processor or immersion blender. First combine the aquafaba with the garlic until the garlic is minced. Slowly drizzle in the oil with the blender running the whole time until the mayonnaise is thick. Mix through SIDS BROWN SEED MUSTARD and the remaining ingredients.