Lime-cado bites

By Sagegreen • June 19, 2010 • 1 Comments

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Author Notes: This is a variation in shapes and flavors from my earlier recipe. Select a mozzarella that is a bit more solid than a burrata for this. - Sagegreen

Serves 6

1 pound fresh mozzarella that can be sliced into shapes
1 egg, beaten
1/2 cup plain Greek yogurt
1/2 avocado, mashed
1 teaspoon fresh ground cumin
1 tablespoon chopped green chiles (mild)
salt and pepper to taste
1 rind grated of lime
2 cups panko bread crumbs
1 tablespoon each of the following fresh chopped herbs- mint, flat leaf parsley, scallions, and chives
salt and pepper to taste
oil for skillet
1 cup plain Greek yogurt
1 1/2 mashed avocado
1 cup chopped English cucumber
1 tablespoon mild green chiles
1 tablespoon ground cumin
salt and pepper to taste
herbs for garnish

Slice the mozzarella into bit size pieces. An inch square is a good size, or a bit larger.
Mix the beaten egg with 1/2 c. yogurt, half an avocado, half the rind of a lime, green chiles, cumin, salt, and pepper in one bowl.
In another bowl mix the panko crumbs with other half of the lime rind, the chopped fresh herbs, salt and pepper.
Dip and coat the mozzarella morsels with the egg, yogurt, and avocado mixture.
Next roll the coated morsels into the panko mixture, trying to retain a generous coat.
Heat a good vegetable oil (grapeseed oil works well here) coating the entire bottom of a skillet.
Add the coated morsels into the skillet, making sure you hear a definite sizzle upon contact. Quickly brown and serve.
Serve with chopped cucumbers, mixed together with yogurt, mashed avocado, chopped fresh herbs, cumin, green chiles, salt, pepper, and fresh herb garnish.