Receta Crumbed Avocado with Mango Salsa
by Cherrapeno

Avocados are A-M-A-Z-I-N-G-!

Did you know that avocados have the highest protein content of any fruit, AND that they contain more potassium than a banana?

Did you also know that you can fry an avocado?

My mum: "What?"

Me: "Heh heh - yep, you really can! There's more to an avocado than guacamole..."

Here's

my recipe for crumbed avocado, served hot with some mango salsa on the

side. If you are thinking about making a different kind of starter

this Christmas, or want something for the vegetarians, this could be

the one. It's equally good during the summer months, when the mangoes

are really ripe and juicy. Or try serving the crumbed avocado slices

with a spicy dip.

Crumbed Avocado with Mango Salsa

You want to use a slightly firmer avocado for this recipe, not a really soft one, save those for guacamole!

Serves 2 as a starter.

Ingredients:

1 avocado, slightly under ripe
1 tablespoon lemon juice
2 tablespoons plain flour
1 egg, beaten
50g fine breadcrumbs, seasoned with salt & pepper
Sunflower oil & unsalted butter for frying
Mango Salsa:
1 teaspoon red wine vinegar
3 teaspoons olive oil
Pinch of ground cumin
Pinch of ground coriander
1 tablespoon fresh coriander, finely chopped
Half a ripe mango, finely diced
Half a small red onion, finely diced
Half a chilli pepper, finely diced
Half a red pepper, finely diced

Method:

First

make the mango salsa. Put the red wine vinegar, olive oil, ground

cumin, ground coriander and fresh coriander into a medium bowl, mixing

well.

Add the diced mango, red onion, chilli pepper and red

pepper, stirring gently until all combined. Place in the fridge until

ready to use.

Using the OXO Good Grips 3-in-1 Avocado Slicer, slice the avocado in half and remove the stone.

Press the slicer into the avocado to remove the flesh in slices.

Gently toss the slices of avocado into the lemon juice, then into the flour.

Beat

the egg in a small bowl and dip each piece of avocado into the beaten

egg, and then into the seasoned breadcrumbs, coating well.

Heat

1cm of oil in a frying pan, along with a knob of butter. When the oil

starts to sizzle, add the avocado pieces and fry until they are golden,

turning over to colour evenly.

Remove the avocado and drain on kitchen paper before serving with the salsa.

I was sent an avocado slicer to try. Made by OXO, the 3-in-1 Avocado Slicer

is a nifty kitchen gadget, designed to cut, stone and slice your

avocado. The plastic blade is sharp enough to cut through the skin of

the fruit, but not sharp enough to cut yourself on it.

I heard

Jamie Oliver talking on TV a couple of days ago, and he said that there

are more injuries resulting from cutting an avocado with a sharp knife

than any others in the kitchen!

There

is an ingenious pitting tool which easily removes the stone with a

simple twist - I've been doing the 'sharp knife whacking it' thing...

then chase the slippery stone as it drops off the knife and rolls

across the floor. No thank you, I love this new method.

Slices on the left were made using the slicer, the ones on the right were sliced with a knife

Then

there is the scooping blade. It's designed to scoop out the flesh of

the avocado into perfect slices. I found it quite good for my guacamole

and other dishes where the slices didn't have to be so neat. Maybe it

depends upon the type of avocado (and ripeness), or I need more

practice!

If you use a lot of avocados, this is a another cool gadget for your Christmas list.

Disclaimer:

Even though I was sent an OXO Good Grips 3-in-1 Avocado Slicer to try,

I was not paid or asked to write this post, all views are my own.

This content belongs to Nic at Cherrapeno.

Receta Crumbed Avocado with Mango Salsa by Cherrapeno

Receta Crumbed Avocado with Mango Salsa
by Cherrapeno