Summer Nachos with Mango & Nectarine salsa

I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream.  You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.

For the tortillas:

About 12 tortillas (I used 3 different colors)

Vegetable oil

Pinch of salt

For the mango & nectarine salsa:

1 medium mango, very finely chopped

1 nectarine, very finely chopped

1 medium red onion, very finely chopped

1 medium jalapeño, very finely chopped (without seeds)

1 medium red chili, very finely chopped (without seeds)

Juice of 1 lime

1 ½ tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Black pepper to taste

3 tablespoons of chopped coriander

Extra toppings:

The kernels of one ear of corn, cooked

4 radishes, thinly sliced

1 avocado, thinly sliced

Extra jalapeño slices

Extra red chili slices

125grs of sour cream

 

You can either bake or fry your tortilla chips.

If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.

If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.

To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.

To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!

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Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

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