Makes About 12 Potato Wraps
Ingredients
- 12 very small fingerling potatoes
- 1 small zucchini, ends cut off
- 1 ripe avocado
- 1 tbsp lime juice
- ½ tbsp olive oil + more to cook the zucchini
- 1 tbsp chopped coriander
- a few shrimp, deveined but tails on, sauteed for a few minutes with salt, pepper and a dash of ground cumin
- salt
- red peppercorns
- dash of cayenne pepper
- about 12 chive twigs (have more handy in case some break)
- pomegranate seeds
Special Equipment
- food steamer
- olive stick or toothpick to gently scoop out potato
- mandoline
- pastry bag
How-to
-
Steam the potatoes until they are cooked (about 10-15 minutes, according to size). Let them cool before peeling them. Slice the bottom of each so that they stay stable once placed on a plate
-
Using a thin stick (Bea used a small olive fork), dig a small hole in each potato, making sure to keep the edges and bottom intact; season the inside of each potato with salt and pepper and set aside
-
Using a mandoline, slice the zucchini thinly lengthwise
-
In a non-stick frying pan, heat 1 tbsp oil and cook the zucchini strips on each side for 1 minute
-
Season with salt and pepper and transfer to a paper towel
-
With a fork or In the bowl of a mixer, combine the avocado flesh, lime juice and olive oil. Mix into a coarse purée. Transfer to a bowl and add the coriander. Season with salt and pepper, (and a dash of cayenne pepper if you like your food spicier)
-
Place a zucchini strip in front of you and put a potato at one end. Roll the zucchini around the potato and secure this wrap with a twig of chive. Repeat with all the potatoes
-
Fill each potato with the avocado cream. (You can use a pastry bag for this)
-
Decorate with a few pomegranate seeds for a vegetarian version, or one sauteed shrimp if you prefer
Print Recipe
