This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
For the cheesy meatballs: in a large bowl combine together all the ingredients except for the cheddar cheese. Season well with salt and pepper to taste
Make little mince balls around each piece of cubed cheddar
Place onto a greased baking tray and bake in an oven at 180°C for 10 minutes. Remove from the oven and set aside to cool until needed
In a bowl combine together the MAGGI Mash, bacon and spring onion
In a separate bowl beat together the milk and egg; and in another combine together the panko bread crumbs, garlic and salt.
To make the bombs scoop up potato mixture and wrap around a cheesy meatball, dip into the bread crumbs, then into the egg-milk mixture and again into the bread crumbs. Repeat this for each meatball.
Heat the oil in a deep fryer to 170°C and deep fry each ball until golden brown; approximately 3 minutes
Remove from the oil and drain on paper towel
While cooking; make the salad dressing emulsion. Combine together all the ingredients in a bowl and beat well until it comes together
Serve as a dipping sauce or drizzled over the potato bombs
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