Mash all the guacamole ingredients together in a bowl. Taste for seasoning and add salt and pepper as necessary. 

Use a spoon or cookie scoop to portion out 12 balls of guacamole and place them on a small baking pan lined with a silicone mat or wax paper. Cover with plastic wrap and freeze for two hours.

Add the beaten egg to one bowl, and the breadcrumbs in another. Remove the guacamole balls from the freezer and quickly dip each one fully in the egg, then coat it in the breadcrumbs.

Heat some oil in a large skillet and add the guacamole bombs. Cook over a medium-high heat, turning frequently. When all sides are hardened, transfer them to a serving platter.