Avocado onion rings with Adji Cress, Gastronomixs

Source: Gastronomixs

A spectacular and ingenious preparation with avocado and onion! In fact, it is the ideal combination between deep-fried onion rings, a Dutch ‘bitterbal’ (mini meat croquette), and the ever-popular guacamole. The Adji Cress from Koppert Cress adds a subtle

Ingredients

  • 2 Spanish onions
  • 3 avocados, ripe
  • 3 containers Adji Cress
  •  salt and pepper
  • lime
  • olive oil
  • flour
  • egg white
  • panko

Preparation method

  • Finely mash the avocados with a fork and immediately add the juice and zest of the lime.
  • Cut the Adji Cress and stir this through the avocado. Season with salt, pepper, and if desired some good olive oil for extra moistness.
  • Clean the onion and cut into rings 1cm in thickness.
  • Pull the onion rings apart and lay the rings with a diameter of 5-6cm on a baking tray covered with plastic film.
  • Spread the avocado mix into each onion ring and smooth off the top.
  • Place the onion rings in the freezer and freeze solid
  • Coat the frozen onion rings with panko à l’Anglaise.
  • Deep-fry the onion rings at 180˚C until golden brown.

Serving suggestions

  • As a snack with drinks, served with a yoghurt sauce.
  • As an amuse-bouche.
  • As a vegetable garnish.

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