Disclosure: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado Commission and am eligible to win prizes with the contest. I was not compensated for my time.
This recipe was the grand prize winner of this recipe contest!
I am very excited to present to you my avocado recipe for the "Cooking with California Avocados" contest hosted by the Recipe Redux. I am always up for anything involving delicious avocados. Not only do I find them tasty, they are also full of amazing nutritional value and really versatile.
Did you know that avocados contain nearly 20 vitamins, minerals, and phytonutrients per 1 ounce serving? That's pretty impressive if you ask me, and one of the reasons I try to eat them almost every day. And although guacomole is a heavenly food, avocados can be used for so much more. There are ways to incorporate them into every meal of the day! If you love them as much as I do, you may enjoy reading these fun facts too.
California avocados are in their peak season from March to September. So as you plan your menus for your last summer parties, be sure to include them on your menu because this is when they are their best.
I've created an Avocado "Croquette" that makes a tasty and innovative appetizer. The avocado gives the centers a creamy, guilt-free texture while the outside stays crunchy thanks to the bread crumbs. Top it with my refreshing Avocado Cucumber Sauce and your guests will be swooning. But don't worry, this is one easy recipe. You may have all the ingredients laying around already. Enjoy!
1 large California avocado, seeded and skinned
1 can cannelini beans, drained and rinsed
2 cloves of garlic
2 tablespoon fresh lime juice
1/2 teaspoon Kosher salt
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, minced
2 cups panko bread crumbs
Helpful tool - Large cookie scoop
- In a food processor (or blender) combine avocado flesh, beans, garlic, lime juice, salt and oregano. Pulse until smooth and lump free. Add egg and pulse until combined. Stir in parsley. Mixture will be very thick:
- Put avocado mixture in the fridge for 30 minutes.
- Heat a large, nonstick skillet over medium heat. Add oil to pan just to coat lightly when ready to cook.
- Pour panko bread crumbs into a shallow dish. Using the cookie scoop (or large spoon), scoop about 2 tablespoons of avocado mixture and dump into bread crumbs. Very gently, using fingers, completely coat mixture with bread crumbs. Place coated ball in pre-heated pan and gently flatten with spatula to make a patty.
- Cook for 2 1/2 minutes per side until golden brown. Repeat with rest of avocado mixture.
Serve immediately with Avocado Cucumber Sauce or refrigerate and reheat in 350 degree oven for 10 minutes.
Makes about 15 patties.
Nutrition Facts per patty: 65 calories, 2 g total fat, 0g saturated fat, 13 mg cholesterol, 129 mg sodium, 9 g carbohydrate, 2g fiber, 1g sugar, 3g protein, 1% Vitamin A, 3% Vitamin C, 3% calcium, 5% iron, 0% Vitamin D, 7% folate, 36.3 mg omega-3 fatty acids
Avocado Cucumber Sauce
1/2 California avocado
6 oz plain, non fat Greek yogurt
1/4 cup finely diced cucumber
1 tablespoon fresh lime juice
1 tablespoon fresh parsley, minced
Pinch of Kosher salt
Combine avocado and yogurt and mash avocado into yogurt with a spoon or fork. Mix until desired consistency (chunky or smooth). Stir in cucumber, lime juice, parsley, and salt. Taste for preference. Refrigerate for 30 minutes and serve over Avocado Croquettes.