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Mini Pork and Potato Bombs, breaded in Quely Picada with garlic and parsley



For the pork and potato bombs

Boil the potatoes, and when they are cooked, drain and set them aside.

When they are cool, peel and mash them.

Mix the mashed potato with the minced pork, and add the salt, pepper and olive oil.

For the breading

Make small balls out of the mixture and then dip these into a blend of flour, egg and the Quely Picada biscuit crumbs.

Fry them in oil, drain on absorbent paper and set them aside.

For the sobrasada mayonnaise

Brown the sobrasada in a frying pan. When it cools, mix it into the mayonnaise with the blender and set aside.

Assembly of the tapa

Place the pork and potato bombs on a plate, put the mayonnaise into a glass and decorate with sprigs of parsley.

Products Quely used in this recipe:

Receta Quely

For the pork and potato bombs

  • 200 g. potatoes
  • 300 g. minced pork
  • Salt
  • Black pepper
  • 1 dessert spoon of virgin olive oil

For the breading

  • 50 g. flour
  • 100 g. of Quely Picada with garlic and parsley
  • 1 egg

For the sobrasada mayonnaise

  • 60 g. sobrasada
  • 175 g. mayonnaise

For the decoration

  • Sprigs of parsley

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