• Prep: 45 mins
  • Cook: 15 mins
  • 2 Servings

Potato feta bombs with harissa chicken, hummus and dukkha

Ingredients

For the bombs

  • 2 medium sized Nanna Tate potatoes
  • 100g feta
  • 10g butter
  • 1 egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • 10g fresh coriander, finely chopped
  • 100g flour
  • 150g panko breadcrumbs
  • 5 tbsp vegetable oil

for the chicken

  • 2 chicken breast fillets
  • 1 tbsp harissa paste
  • 1/2 lemon, juiced
  • 1 tsp ground cumin
  • 1 tbsp olive oil

for the dukkha

  • 1 tbsp hazelnuts
  • 1 tbsp almonds
  • 1 tbsp pistachio nuts
  • 1 tbsp sesame seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp fennel seeds

to season & serve

  • Your favourite shop-bought hummus
  • 1 tbsp harissa paste
  • 1 tbsp olive oil
  • Salt & pepper

Let’s get cooking!

  • Step 1 of 7

    Marinade your chicken

    Add chicken breasts into a bowl with harissa paste, lemon juice, cumin and salt & pepper. Leave to marinade for at least 3 hours.

  • Step 2 of 7

    make your mash

    Peel potatatoes then chop into even-sized pieces and place into a pan of cold water. Bring to the boil then simmer for 16-18 minutes until soft. Mash the potatoes then add butter, egg yolk and coriander, salt & pepper and mix well. Chill for 30 minutes.

  • Step 3 of 7

    prep the dukkha

    Toast the nuts and sesame seeds in a dry pan over a medium-high heat, tossing regularly, until the nuts gain some colour. Pop into a small food processor along with the rest of the seeds and spices. Pulse for a few seconds until you reach a coarse texture then set aside.

  • Step 4 of 7

    roll the bombs

    Cut feta into 2cm cubes. Divide potato mix into 50g balls (about the size of a ping pong ball), gently push a small divot down the centre, put a feta cube in this and shape the potato mix around into a ball shape again. Pour panko breadcrumbs and flour onto separate plates. Coat each ball in flour, then dip into the beaten egg, then roll in the panko breadcrumbs until evenly coated. Place onto a parchment lined baking sheet and chill for an hour to firm up.

  • Step 5 of 7

    cooking time

    Heat the vegetable oil in a heavy based pan on a high heat and fry the potato bombs, turning frequently, until they are golden brown all over. Transfer to a wire rack and keep in a warm oven.

  • Step 6 of 7

    do the chicken

    Add the olive oil to a griddle pan and heat to a medium-high temperature. Add the chicken breasts and cook for 6-8 minutes each side until you get some charring and the chicken is cooked through. Reserve excess marinade to add in to the pan 2 minutes before the end of cooking.

  • Step 7 of 7

    and serve

    Spoon a generous tablespoon of hummus onto each plate, top with 3 potato bombs. Cut the chicken into 3-4 slices and place next to the bombs. Mix harissa paste with the olive oil and drizzle over. Finish with a good sprinkle of dukkha mix.