- 2 avocadoes, diced
- a little less than half a pound of chopped/crushed cashews (1/3 cu. or so)
- I put the cashews in a plastic bag and whacked them with a rolling pin to break them up.
- 1-2 cloves garlic
- ~2 tsp lime juice
- cumin, pepper, and kosher salt to taste
- 2-3 finely minced scallions
- bread crumbs and a pinch of flour
- 1-2 TBSP olive oil for sauteeing
- Mix all ingredients except bread crumbs and olive oil together in a medium-sized bowl. Add lime juice and spices according to your taste after the original mixing.
- Spread bread crumbs and flour on a plate.
- Form patties about the size of a ping-pong ball and flatten slightly. Roll gently in the bread crumb/flour mixture to cover. The patties will be pretty fragile, so add flour as a binding agent as needed.
- Transfer patties to a plate and refrigerate for 20-30 minutes to set them.
- Heat 1 TBSP olive oil in a medium skillet over medium-high heat. Start with 1 TBSP and add as needed. Add patties and cook 3 minutes on a side.
- 1 part horseradish mustard to 1 1/2 parts mayonnaise
- lo-fat, if you wish. I suggest avoiding Miracle Whip because it will alter the taste
- hot sauce to taste (I used about 1 1/2 tsp)
Whisk together all ingredients in a small bowl. Give each person a good-sized dollop to eat with the avocado-cashew cakes. The bite of the sauce pairs well with the smooth richness of the cakes.
I would have posted a picture, but we ate them too quickly!