Toast of bocarte with homemade mango and avocado chutney

This bocarte toast with homemade mango and avocado chutney et's a real treat and if you have guests at home and offer them this tapa with a beer or a cool white wine .... you're going to keep them!

In addition, you already know that sardines are a rich source of Omega 3, minerals and vitamins and avocado is rich in cholesterol-lowering fats.

I leave you two versions, the first is to leave the avocado and sardines as they are, and the second is to make the avocado crispy with panko and the sardines in tempura.

So let's get to work!

INGREDIENTS for the chutney:

• 1 Handle
• 100 gr of chives
• 1 clove garlic
• 30 gr virgin olive oil
• 60 gr Golden apple
• 3 tablespoons apple cider vinegar
• 50 gr of brown sugar
• 1/2 cayenne pepper
• Cinnamon powder
• Black pepper
• 10 gr fresh ginger
• Salt

For the rest:

• Crakers
• Sardines or Bocartes of quality canned or fresh cleaned
• 1 avocado
• Kale sprouts
• SantaRita tempura flour
• Panko SantaRita
• Fijaharina SantaRita
• Olive oil
• A file

STEP BY STEP RECIPE:

1. The first step is to make the mango chutney In a saucepan put 100 grams of chopped spring onion and a clove of garlic and 30 grams of olive oil and let it simmer over low heat. Then add about 250 gr of mango peeled and chopped, 60 gr of Golden apple also peeled and chopped, 3 cs of apple vinegar, 50 gr of brown sugar, 1/2 crumbled cayenne, a pinch of cinnamon and black pepper, 1/2 teaspoon of salt and a dice of chopped fresh ginger and let it all simmer, stirring occasionally, about 20 min. It depends on how we want the texture, if more like jam or more chopped.
2. Cut the avocado into slices and sprinkle them with a little lemon juice to prevent them from oxidizing or turning brown. We leave them as they are, or we coat them in batter. To do this, first we coat the slices with fijaharina, which is a flour with potato starch, which when mixed with water, we can use as a substitute for the egg. Then we coat them with panko breading and fry them until golden brown in very hot oil.
3. Then, if we choose to make the sardines in tempura, we pass them through the tempura mixture with water, following the manufacturer's instructions, and then we also fry them in hot oil until golden brown. They are super crispy!
4. Take a craker, or a piece of toast, put a little bit of mango chutney, a few sprouts on top, the sardine in tempura or as is, and the avocado cubes on the side with a slice of lime.

Indeed, this snack, or bocarte toast with homemade mango chutney and avocado, you can combine it with tuna, sardines, cod or smoked salmon... on toast, in canapé, in empanada ...use your imagination!

I hope you liked it, with all my love,

Mireia Alum

My instagram: @cocinayviajes