Name: Crumbed avocado sandwich with smashed black beans & pink pickled onions
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Pink pickled onions; 1 red onion, thinly sliced; 2 teaspoon salt; juice 1 lime; Jalopeno ranch; 1/2 cup good-quality mayonnaise; 1/2 cup buttermilk; 1/4 cup pickled jalapeños, plus a little pickling liquid from the jar; Panko-crumbed avocado; 3 slightly firm avocados; 1 cup panko crumbs; 1/2 cup flour, seasoned with salt and pepper; 2 eggs, beaten; neutral oil (such as canola), for frying; Smashed black beans; 1 tablespoon olive oil; 400 gram can black beans, rinsed and drained; 2 teaspoon ground cumin; To assemble; 4 wholegrain or white buns, split and toasted; 1 red lettuce; coriander leaves

Crumbed avocado sandwich with smashed black beans & pink pickled onions

This is one instance when an under-ripe avocado will come in handy. If it’s too ripe the avocado will go mushy during the frying process. These fat avocado ‘chips’ would also be great served alone as a snack with the jalapeño ranch as a dipping sauce. Recipe by Leisha Jones.

Serves 4

Prep

35M

Ingredients

Pink pickled onions

1 red onion, thinly sliced

2 teaspoon salt

juice 1 lime

Jalopeno ranch

1/2 cup good-quality mayonnaise

1/2 cup buttermilk

1/4 cup pickled jalapeños, plus a little pickling liquid from the jar

Panko-crumbed avocado

3 slightly firm avocados

1 cup panko crumbs

1/2 cup flour, seasoned with salt and pepper

2 eggs, beaten

neutral oil (such as canola), for frying

Smashed black beans

1 tablespoon olive oil

400 gram can black beans, rinsed and drained

2 teaspoon ground cumin

To assemble

4 wholegrain or white buns, split and toasted

1 red lettuce

coriander leaves

Method

Pink pickled onions

1.To make the pickled onions, completely submerge the sliced onion in boiling hot water. Allow it to sit for 30 seconds before draining. Toss with the salt and lime juice and leave to pickle for about 30 minutes. Drain off excess liquid before using.

Jalopeno ranch

2.Whisk together mayonnaise and buttermilk, or blitz with a hand blender, until a creamy thick dressing is formed. Finely mince the jalapeños and mix through the dressing along with a splash of the pickling liquid from the jar and some salt and pepper.

Panko-crumbed avocado

3.Remove the skin and stones from the avocados and cut each into six even wedges. Place the panko, flour and egg into three separate bowls. Dip each wedge in flour, then in the beaten egg, and finally in the crumbs.

4.Heat 2cm of oil in a large frying pan over medium heat. Work in batches to fry until golden on both sides then drain on paper towels.

Smashed black beans

5.To make the smashed black beans, heat the olive oil in a frying pan on medium heat. Add the beans and cumin and cook, squashing the beans as you go, until the cumin has mixed through the beans and it resembles a chunky dip.

To assemble

6.To assemble, put a spoonful of jalapeño ranch on top and bottom half of each bun. Spread bottom half of each bun with smashed black beans and add some crumbed avocado, followed by pickled pink onions, a few lettuce leaves and some coriander. Add top half of bun and serve.

Women's Weekly Food