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Spanish Potato Bombas

Cilantro and Citronella
  • minutes
  • Serves

INGREDIENTS

3 cloves

Garlic

1

Hot pepper, small

200 g

Meaty mushroom

1/2

Onion, small

1/2 tsp

Oregano, dried

800 g

Potatoes

1/4 tsp

Thyme, dried

1/4 tsp

Dijon mustard

1

For the sauce

2 tbsp

Ketchup

1 tsp

Lemon juice

1

Tabasco

1 tsp

Flour

1/4 tsp

Paprika, smoky

1

Pepper

1/2

Red pepper

2 tsp

Salt

1

Oil

1/2 cup

Oil

1 tbsp

Olive oil

2 cups

Breadcrumbs

1 cup

Soy or other plant milk

2 tbsp

White wine

1/4 cup

And 2 tablespoons crushed tomatoes

3 tablespoons aquafaba (the liquid from a can of chickpeas)

!For the vegan potato bombas