Airfryer Cheesy Samp Bombs

These quick and easy cheesy samp bombs are sure to be a hit at a dinner and will be gone in minutes. Really, who can resist crispy, golden little morsels filled with melty cheese?

Makes 12-14
 
1 3/4 cups water or vegetable stock
¾ cups samp
g mature cheddar cheese
120g mozzarella cut into cubes
80g butter
1 1/2 cups breadcrumbs
120g flour
4 eggs
 
Sriracha Mayo for serving
 
-       Cook the samp. Add the samp and vegetable stock into your Instant Pot. Make sure no samp is sticking to the sides, and give the samp and stock a quick mix. Secure the pressure cooking lid on the Instant Pot Duo Crisp, and cook the samp for 40 minutes on high pressure. Once cooked perform a quick pressure release. Remove the lid once the pressure has released, and drain off any excess liquid.
-       To the drained samp add the butter, mature cheddar and eggs and stir to combine. Season the mixture with salt and pepper, then set it in the fridge to cool completely.
-       Once the samp has cooled, cut the mozzarella into cubes.
-       In a shallow bowl, whisk the eggs with about 2 Tbsp of water. In another shallow add the flour, and in a third, the breadcrumbs.
-       Take a small handful of cheesy samp, add a cube of cheese into the middle and roll it into a ball, completely enclosing the cheese. Each samp bomb should be just a bit smaller than a golf ball. Repeat the process until all the mixture is finished.
-       Dip the bombs first into the flour, then the beaten egg, and finally the breadcrumbs. Repeat until all the bombs are crumbed then place them in the freezer to firm up for 10-15 minutes minutes.
-       Arrange the samp bombs into the instant pot multi-level fryer basket, and then into the instant pot. Secure the air frying lid. Set the air fryer to 200C, and the timer to 10 minutes. Air fry the samp bombs for 8-10 minutes until golden and crisp. Serve immediately with sriracha mayo.

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