Avocado recipes Archives

Avocado recipes

Corn and cheese waffles with avocado, spring onion and crème fraiche

40 minutes

Avocado recipes

Smoked salmon, wasabi & avocado on granary bread

5 minutes

Avocado recipes

Avo ritz fish burger

15–20 minutes

Deep-fried pickles on flatbread

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ chilling time

Cooking Time 20 minutes

Ingredients

For the deep-fried pickles:

120 g flour
1 t baking powder
1 t Woolworths Cajun seasoning
1 free-range egg
1 cup milk
120 g panko breadcrumbs
sunflower oil, for frying
6 halved Woolworths jalapeño cones in brine
12 Woolworths sweet-and-sour sliced gherkins
lemon or lime wedges, for serving

For the flatbread:

140 g flour
½ t salt
1 cup full-cream yoghurt

For the avocado dressing, blend:

1 avocado, peeled and stoned
15 g coriander, chopped
15 g chives
2 T Woolworths sliced jalapeños in smoke-flavoured brine
2 garlic, cloves
1 cup buttermilk
salt, to taste

Method

1. Whisk the flour, baking powder, Cajun seasoning, egg, and milk. Heat the oil in a large saucepan.

2. Pat dry the pickles with kitchen paper. Dip into the batter, then lightly into the breadcrumbs. Lay on a tray for about 5 minutes so the crumbs stick, then fry in batches until light brown. Drain on kitchen paper.

3. To make the flatbread, mix all the ingredients and bring together to form a ball using your hands. Wrap in cling-wrap and chill for 30 minutes.

4. Divide the dough into 6 pieces and roll out on a floured surface. Heat a griddle pan and pan-fry on both sides for a few minutes.

5. To serve, pile the pickles onto the flatbreads and drizzle with the dressing. Serve with lemon or lime wedges.

Find more bread recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Deep-fried pickles on flatbread

Deep-fried pickles on flatbread

Ingredients

Method