Avocado poppers with coriander-lime mayonnaise
Isn’t that just the most beautiful thing you’ve ever seen? I don’t mean the photograph, I’m not that big-headed (although I must admit I have improved a lot since my first ever food photo…), I mean the fooood. Crunchy breaded avocado – baked, not fried, of course – served alongside a tangy coriander-lime mayonnaise (that’s cilanto-lime to some of you). There has never been a more perfect combination of things (an even better combination than Cory and Topanga, or Jack and Rose, or Zack and Kelly… yes, that good).
I’ve been eating a lot of avocado lately. They’ve been on offer in the supermarket (though still excruciatingly expensive), so I’ve been buying about 4 at a time. Most of the time I just have them smooshed inside a pitta bread with some salt and pepper (like avocado toast but betterrrr because it stays nice and warm), but this time I decided to do something a bit more exciting. Just cut them into chunks, bread them, bake them, and voila – crunchy coating but soft and creamy inside
And even better when dipped in the mayonnaise…
- For the avocado poppers:
- 1 large avocado (try to choose one that is slightly on the firm side if possible)
- 4tbsp plain flour
- 1 egg
- 3tbsp milk
- ~100g breadcrumbs (I tried homemade and shop-bought, and both worked well)
- For the coriander-lime mayonnaise:
- 3tbsp fresh coriander (including stalks)
- 3tbsp freshly squeezed lime juice
- 3tbsp (heaped) mayonnaise
- Black pepper
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Spread the flour on a plate. Lightly beat the egg with the milk in a bowl. Spread the breadcrumbs in a third dish.
- Cut the avocado into fairly large dice. A few chunks at a time, roll in the flour until all sides are coated. Shake off any excess, then dunk into the egg mixture, again ensuring that it is well coated. Finally, roll in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb steps for a second time. Lay the finished pieces out on a lightly greased baking sheet, ready to be cooked, and then do the same process with the next few chunks of avocado.
- When all the avocado has been breaded, bake for around 20 minutes, or until the breadcrumbs are crispy and golden (cooking time may vary depending on the type of breadcrumbs you used, so check them occasionally).
- While the poppers are baking, prepare the coriander-lime mayonnaise. Place the coriander and lime juice in a mini food processor, and blitz well. Then add the mayonnaise and seasoning to taste, and continue to blend until you have a fairly smooth mayonnaise.
- Serve the warm avocado poppers with the mayonnaise.