31 January 2019
We’re continuing in our Mexican groove to make a vegetable take on the refried beans concept. It was meant to be a burger, but it didn’t hold together too well, so here is our refried avocado.
Refried beans are a Mexican staple and served on tortillas or as a side dish – the beans are mashed up and fried with garlic and spices. We’ve combined mashed potato, with a smashed up avocado, a diced jalapeño pepper and some yaka, or jackfruit. Potatoes are called papas in Mexican Spanish, hence the name for this dish: Papa Jack’s Refried Avocado.
Jackfruit, a giant tropical fruit with a hard green spiky shell, that can grow up to 40kg, is widely available in Mexico. The fruit is a strong tasting yellow fleshy bulb that is somewhere between pineapple and banana.
We served the refried avocado on toast with our own salsa made with tomatoes, courgettes, carrots and chilli peppers.
Ingredients (makes 3-4 servings)
For the refried avocado:
- Three medium-sized potatoes
- One avocado
- One jalapeño pepper
- One lime
- One jackfruit bulb
- 25ml olive oil
For the salsa:
- Two medium-sized tomatoes
- One carrot
- One courgette
- One jalapeño pepper
Method
- Cook the potatoes until they can be mashed easily with a fork. Cut the avocado in half, remove the stone and add the flesh to the potato. finely dice the pepper and jackfruit (remove the stone first) and add to the mix, along with the lime juice. Mash everything together with a fork or potato masher.
- Heat the oil in a heavy-based frying pan. Heat the mashed avocado through in the hot oil and serve on toast with a salsa made of tomato, carrot and courgette – simply dice the tomatoes and cook the chopped up carrot, courgette and jalapeño pepper in the tomato liquid over a low heat for 20 minutes or so.
Knidos Cookery Club 