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ABC Bites

Total votes: 305

Ingredients

2 Large Potatoes

1 Avocado (finely chopped)

2 rashers Bacon (finely chopped)

1 Chicken breast

¼ cup Mozzarella Cheese (shredded)

1 cup Plain Flour

2 Eggs, lightly beaten

1 cup Breadcrumbs (panko or plain)

1 cup Olive Oil (for shallow frying)

Salt and Pepper to season.

For Aioli

2/3 cup Store bought whole egg mayonnaise
1 large Clove garlic (minced) 
3 Tbsp. Sriracha sauce 

Method

  1. Peel and roughly chop potatoes to the same size for even cooking. Place into a saucepan and cover with cold water by a couple of inches and bring to the boil until the potato is very soft, then mash and season. Set aside and allow to cool for 5 minutes in the fridge.
  2. While you are waiting for the potatoes to cook, heat a frypan with a little oil and fry the chicken and bacon until brown and tender, season and taste as you go. Set aside for 5 minutes to cool.
  3. Combine the potato mash, avocado, chicken, bacon and cheese then mix it until it is combined.
  4. Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the avocado mixture and roll into a 4cm balls, Roll the avocado bites in the flour, shaking off any excess. Dip in the egg and roll in the breadcrumbs to evenly coat. Place on a tray lined with non-stick baking paper. Repeat with remaining avocado mixture. Place avocado bites in the fridge to chill for 20 minutes.
  5. Add enough olive oil in a non-stick frying pan to reach a depth of 3cm. Heat the oil to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add 4 avocado bites to the oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
  6. Combine all sriracha aioli ingredients together and mix till all combined.
  7.  Place your avocado bites on your favourite serving dish and serve with a generous amount of sriracha aioli for dipping.

  • Serves 2

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