3 large russet potatoes, baked, peeled and scooped out
4 oz (113 g) shredded sharp cheddar
1 clove garlic, finely diced
1 cup (250 mL) cooked turkey meat, chopped
2 scallions, finely sliced
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
1 egg, lightly beaten
1 ½ cups (375 mL) panko bread crumbs
¼ cup (65 mL) Grapeseed or canola oil for deep frying
Creamy Chipotle Dip:
1 cup (250 mL) low fat sour cream
1 chipotle pepper in adobo sauce, finely diced
1 shallot, finely diced
1 tsp (5 mL) liquid honey
1 tsp (5 mL) lemon juice
1 Tbsp (15 mL) chopped fresh cilantro
Salt and pepper to taste
Peppery Parsley Dip:
1 cup (250 mL) Italian parsley, chopped
1 clove garlic, finely diced
1 tsp (5 mL) fresh lemon zest
½ jalapeno pepper, seeded and diced
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
Chunky Tomato Dip:
2 Roma tomatoes, chopped with juices reserved
1 clove garlic, finely chopped
1 shallot, finely diced
1 tsp (5 mL) dried oregano
1 Tbsp (15 mL) fresh basil, finely chopped
2 Tbsp (30 mL) extra virgin olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
Directions
Bombas:
Scoop out potatoes into a mixing bowl and add cheddar, garlic, turkey, scallions, salt and pepper.
Gently mash together with a fork until combined.
Beat the egg and pour on to a shallow plate. On another plate, add panko crumbs.
Using a tablespoon, scoop up the potato mixture and roll into 12 balls.
Dip in egg, then roll in panko and set aside until ready to fry. Heat up oil to 350F (175C) then gently drop each bomba into the oil.
Cook 4-5 at a time until golden and crisp. Keep warm in the oven until ready to serve.
Creamy Chipotle Dip: Place all ingredients in a food processor and blend.
Peppery Parsley Dip: Place all ingredients in a food processor and blend until smooth.
Chunky Tomato Dip: Place all prepared ingredients in a bowl and gently combine and serve.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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