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ABC bites

Yields2 Servings


 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

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.

Nutrition Facts

Serving Size 2

Servings 2