You’ll Need
For the Potato Bombs
700g cold mashed potatoes
1 egg
60g grated mature Cheddar
30g grated Parmesan
2 tbsp plain flour
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
Filling
150ml thick turkey gravy (well chilled)
75g mature Cheddar, cut into small cubes
Coating
2 eggs, beaten
120g panko breadcrumbs
Olive oil spray
Optional but Dangerous
Cranberry sauce
Garlic aioli
Hot honey
Crispy bacon bits
Fresh chives
Method
Pour the gravy into a shallow tray and chill in the fridge until very thick. If possible, freeze for 30–40 minutes until firm enough to scoop.
Preheat your air fryer to 190°C.
In a large bowl, mix together the mashed potato, egg, grated Cheddar, Parmesan, flour, garlic powder, onion powder, smoked paprika, salt and black pepper.
Scoop out a generous handful of potato mixture and flatten it into your palm.
Place a small spoonful of the chilled gravy and one cube of Cheddar into the centre.
Carefully wrap the potato around the filling and seal completely.
Repeat until you have 12 evenly sized potato bombs.
Dip each one into the beaten egg, then coat thoroughly with the panko breadcrumbs.
Lightly spray with olive oil.
Arrange the potato bombs in the air fryer basket with space between each one.
Air fry for 12–15 minutes, turning halfway through, until deeply golden and beautifully crisp.
Leave to stand for 2 minutes before serving.
Serve hot with cranberry sauce, extra gravy or garlic aioli for dipping.