Zucchini-Wrapped Potatoes w/ Avocado Cream
An appetizer from how2heroes; makes about 12 potato wraps. Fingerling potatoes wrapped in thin zucchini strips, filled with avocado cream and topped with pomegranate seeds or a sauteed shrimp.
🍽️ Makes 12
Ingredients
| 12 | very small fingerling potatoes | |
| 1 | small zucchini, ends cut off | |
| 1 | ripe avocado | |
| 1 tbsp | 15 ml | lime juice |
| ½ tbsp | 7.5 ml | olive oil, plus more to cook the zucchini |
| 1 tbsp | 15 ml | chopped coriander |
| a few | shrimp, deveined but tails on, sauteed with salt, pepper and a dash of ground cumin | |
| — | salt | |
| — | red peppercorns | |
| dash | cayenne pepper | |
| about 12 | chive twigs (have more handy in case some break) | |
| — | pomegranate seeds |
Instructions
Makes About 12 Potato Wraps
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.