1 minute read
No-Mayo Potato Salad
SERVES 2-3
AVOTACOS WITH SRIRACHA MAYO
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The bestselling book and hit TV show, Salt, Fat, Acid and Heat, taught us about the four building blocks of great cooking. This recipe has them in perfect balance, using clementine juice for a softer tang than lemon or vinegar. The method for making the avocado filling is the same as for the avo fries (see The Wabi Sabi, p.39),giving the tacos an extra delicious crunch.
INGREDIENTS
2 avocados 20g all-purpose flour 2 free-range eggs, whisked 100g panko breadcrumbs Sunflower oil 60g sprouts 100g tomatoes, chopped brunoise (a dice of ±3mm) Juice and zest of ½ lime (reserve the other half for serving) 6 small tortillas or wraps Sea salt and pepper To garnish: black sesame seeds
For the sriracha mayonnaise: 2 tbsp. mayonnaise Juice of ½ clementine 1 tbsp. sriracha sauce
METHOD
1 Combine all the ingredients for the sriracha mayonnaise, cover and refrigerate to let the flavors develop. 2 To make the fries, cut the avocados in half, remove the pit and the skin. Cut each half into 5 fries so you have 20 in total. To make the fries, cut the avocados in half, then slice them lengthways to make 5 fries per side, 20 in total. 3 Take 3 bowls and put the flour in one of the bowls, the whisked eggs in another and the panko in a third. 4 Coat the fries one at a time, first dredge them in flour, then the egg mixture followed by coating them in panko crumbs. 5 In a small bowl, mix the sprouts, chopped tomatoes, lime juice and zest together to create a salsa. Season to taste. 6 Pour 4cm of oil into a large skillet or deep frying pan over a high heat and heat until it’s hot. Deep fry the avocado wedges in batches, approximately 5 at a time. Fry for 10–20 seconds until golden brown. Remove with a slotted spoon and place them on layer of kitchen paper to soak up excess oil. 7 Warm the tortilla wraps as per the packaging instructions. 8 Divide the wedges between the 6 wraps, add the tomato salsa, and serve with a squeeze of lime juice. Add a pinch of salt, drizzle over the Sriracha mayonnaise and sprinkle over the sesame seeds. Serve with extra mayonnaise on the side.
