A REAL Challenge!

So this round, we decided to take the chopped challenge to another level.  Apparently Week 1 was just the warm up!  The four ingredients this week: freeze dried fruit (no, not the kind you keep in the freezer for years until it is dried up....), beans, potato chips, and whipping cream.  Jess thought she was starting it out easy, I decided to make it optional to go sweet or savory, Kim went with a classic crunch, but Tricia is the one who I think REALLY threw us all for a loop.... But no matter!  After a lot of thought and sifting through ideas, I finally decided on what I would do.  So without further ado, I present....

Potato chip crusted white bean patties with pickled chutney and whipped avocado cream. 

I really wanted to go savory with this challenge, so the whipping cream was really giving me the most trouble.  But if you can make avocado crema, why not avocado whipped cream?  I was inspired by Indian potato patties for the bean patties, as that would also pair well with a fruit condiment.  It was a challenge, but it turned out quite delicious!

Potato Chip Crusted White Bean Patties

Ingredients

• 2 cans cannellini beans, drained
• 1 small red onion, finely chopped
• 2 carrots, shredded
• 4 garlic cloves, minced
• 2 teaspoons chopped parsley
• 1 egg, beaten
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 jalapeño, seeded and chopped
• 1/4 cup coconut flour
• 2 cups crushed kettle chips
• 3 tablespoons olive oil

1. Using a potato masher, mash the beans in a large bowl.  Add remaining ingredients through coconut flour and blend thoroughly.  Place in the refrigerator to chill and allow the flavors to blend, at least 30 minutes.
   
2. Remove from the refrigerator and use a large ice cream scoop to portion the bean mixture.  Flatten into a patty.  Pour the potato chip crumbs onto a plate and press the patties into them, coating the patties with the crumbs.  
3. Heat the oil in a skillet over medium high heat.  Once hot, fry the patties until browned.  
4. Drain any excess oil,then serve with the pickled chutney and avocado whipped cream.

Pickled Chutney

Ingredients

• 1 mango, cubed
  
• 0.5 oz freeze dried apples
• 1/3 cup pickled red onion
• 1/4 cup brown sugar
• 3 tablespoons garlic, finally minced
• 3 tablespoons chopped pickled ginger
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 2 tablespoons pickled jalapeños, chopped

1. Soak the freeze dried apples in water for five minutes to reconstitute.  Drain and roughly chop.
2. Combine all ingredients in a small saucepan and stir together over medium-low heat.  Cover and allow to simmer for 25 - 30 minutes, until the mango has softened and the liquid is reduced.
3. Cool completely before serving.  

Avocado Whipped Cream

Ingredients

• 1/2 avocado
• 1/2 jalapeño, seeded and chopped
• 1 teaspoonlime juice 
• 1/2 cup heavy cream
• Salt to taste

1. In a small bowl, combine the avocado, jalapeño, and lime juice.  Using a stick blender, blend until smooth.  Salt to taste.
2. In a clean bowl, beat the heavy cream with an electric mixer until stiff peaks form.
3. Carefully fold the whipped cream into the avocado, making sure not to deflate the whipped cream.