Blitz-Paprika-Putensticks with corn-potato puree Guacamole

Name: Blitz-Paprika-Putensticks with corn-potato puree Guacamole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g cherry tomatoes; 1 ripe avocado; 1 Garlic clove; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Milk; 1 Bag of mashed potatoes; 1 can(s) (425 ml) Vegetable corn; 8 TABLESPOONS Breadcrumbs; 7-10 Tbsp Sweet peppers; 500 g Turkey Breast; 5 TABLESPOONS condensed milk; 2 TABLESPOONS Sunflower oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g cherry tomatoes
1 ripe avocado
1 Garlic clove
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Milk
1 Bag of mashed potatoes
1 can(s) (425 ml) Vegetable corn
8 TABLESPOONS Breadcrumbs
7-10 Tbsp Sweet peppers
500 g Turkey Breast
5 TABLESPOONS condensed milk
2 TABLESPOONS Sunflower oil

Directions

1
Wash, clean and dice the tomatoes. Cut avocado in half, remove seeds. Remove the flesh from the skin and crush finely with a fork. Peel garlic and press it through a garlic press.
2
Season avocado with lemon, garlic, salt and pepper. Fold in tomatoes. For the puree bring 375 ml water and 1/2 teaspoon salt to the boil, remove from the heat, add milk, stir in the puree flakes and allow to swell.
3
Drain the corn and stir in. Mix breadcrumbs and 1 tablespoon paprika powder. Wash the meat, dab dry and cut into 12 strips. Turn one portion at a time, first in condensed milk, then in breadcrumbs.
4
Heat the oil in a pan. Fry the meat in 2 portions for about 6 minutes each, turning. Arrange puree, meat and guacamole on plates.