Spanish Potato Bombas

Boil the potatoes whole and with the skin on until soft. Drain and rinse with cold water. Once cool enough to handle, peel and mash them adding 1 teaspoon of salt and pepper to taste.Heat a pan over medium heat and add the oil and onions. Fry gently until soft and translucent then add the garlic and fry until fragrant. Add the chopped mushrooms and fry, stirring occasionally, until soft and browned. Add the red pepper and fry for a couple of minutes until beginning to soften. Now add the hot pepper, oregano, thyme, paprika and sprinkle over the flour. Allow the flour to cook out, stirring occasionally, for about 2 minutes. Add the wine and cook until absorbed. Finally, add the crushed tomatoes and cook gently until the sauce is thick and reduced – 5 to 10 minutes.Take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the mushroom filling in the centre and close the mashed potatoes around it, forming a ball. The bomba should be between the size of a golf ball and tennis ball. Continue forming all the bombas in this way.Begin heating the oil for frying in a small pan over high heat. I used enough oil to cover half the bomba so that I only had to flip it once. Roll each bomba in breadcrumbs, then plant milk and again in the breadcrumbs. Fry until golden brown, turning them as necessary to achieve even colour on all sides. Remove to drain on a paper towel-lined plate.You can make the sauce using either a food processor or immersion blender. First combine the aquafaba with the garlic until the garlic is minced. Slowly drizzle in the oil with the blender running the whole time until the mayonnaise is thick. Mix through the remaining ingredients.