Lola’s Bombitas de Morcilla

We did these some time ago as a special & were a great hit. Easy to make if you've leftover potato or black pudding in your fridges during this lockdown.

Bombitas de morcilla
Black pudding & potato mini bombas
(Serves 4-6)

Ingredients

Apple compote

• 2 Bramley or cooking apples peeled, cored & sliced
• 4 teaspoons brown sugar
• 75ml white wine

Piquillo sauce

• 30ml oil
• ¼ onion diced
• ½ teaspoon salt
• 1 small jar piquillo peppers (6 piquillos)
• 150ml water (from piquillo jar)

The bombitas

• 1litre water
• 5 large potatoes
• 2½  tablespoons salt
• 40ml extra virgin olive oil
• ½ onion diced
• 1 teaspoon salt
• 400gr morcilla (Spanish or Irish black pudding finely chopped)
• 1½  teaspoons oregano
• 2 teaspoons paprika

To breadcrumb the bombitas

• 150gr flour
• 4 whisked eggs
• 150gr breadcrumbs

Parsley to garnish

Method

For the apple compote:

• Peel, core and slice the apples.
• In a frying pan on a low heat, place the sliced apples and sugar and cook until the sugar melts.
• Add the wine and cook until the consistency is like puree (20-30 minutes).
• Put aside to cool.

For the piquillo sauce

• In a frying pan on low heat, add the oil, onion and salt and cook until golden brown.
• Add the peppers and cook for 5 minutes.
• Add 150ml water from the piquillo jar; cook for 5 minutes.
• Then pass through your blender and set aside.

Bombitas

• Put the water, potatoes and salt in a large pot and bring to the boil for 20-40min dependent on the size of the potato. When cooked, drain and cool.
• In a pan on low heat, add the olive oil, onion and salt and cook until golden brown.
• Then add the black pudding, oregano and paprika and cook for 10 minutes.
• Peel the potatoes and mash them adding the black pudding to the mash.
• Season to taste.
• With the mixture, make bite size balls - pass through the flour, eggs and then the breadcrumbs.
• Fry until golden brown.
• Put in a plate with kitchen paper to extract excess oil.

To serve

For each bombita, place a teaspoon of apple compote then the bombita on top and a dot of piquillo on top again and continue.

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