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.
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.
Combine the potato mash, avocado, chicken, bacon and cheese then mix it until it is combined.
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.
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.
Combine all sriracha aioli ingredients together and mix till all combined.
Place your avocado bites on your favourite serving dish and serve with a generous amount of sriracha aioli for dipping.
Serving Size 2