Thai Style Octopus Burger, Mango-Avocado salsa, Sriracha Mayonnaise  

Dish Name: Thai Style Octopus Burger, Mango-Avocado salsa, Sriracha Mayonnaise  

Portions : 4

Preparation Time: 30 minutes

Cooking Time: 10 minutes

List of ingredients:

Thai style Burgers

1 kg fresh octopus cooked

2 eggs

1 red onion finely diced

1 red pepper

2 garlic cloves, crushed

2cm piece grated fresh ginger

1 red chilli finely chopped

1 lime juiced

2 tbsp olive oil

2 slices bread, soaked in water

salt and pepper

fresh coriander and parsley, chopped

vegetable oil, for frying

Mango and Avocado Salsa

2 ripe mangos

2 avocado

1 red chili

1 small red onion

Large bunch of coriander

1 lime Juiced

50g fresh coriander

Srirachi  Mayonnaise

200g mayonnaise

100g greek yoghurt

Sriracha sauce to season.

Method of preparation:

Octopus burgers

  • Coarsely chop cooked octopus ensuring texture will have “noticeable” pieces (if using a food processor be careful not to over process).
  • Combine all ingredients in a large mixing bowl.
  • Scoop heaped spoonful’s of mixture and shape into small burgers and place on a tray.
  • Lightly coat in flour and fry in hot oil.
  • Burgers are ready when they turn a golden crisp colour. Drain on kitchen paper towel.

Mango and Avocado Salsa

  • Finely dice the mango, avocado, red onion and red chili. Combine all with lime juice. Add coriander and salt to season.

Sriracha Mayonnaise

  • Combine mayonnaise and yoghurt in a bowl. Add Sriracha mayonnaise to add flavour and heat.

Presentation:

  • Place a tablespoon of salsa into a small leaf of gem lettuce.
  • Top with the octopus burger and a drizzle of Sriracha sauce.

Garnish with chopped chives.

Name of the Training college: Galway International Hotel School, GMIT,  School, GMIT

Address:  Dept of Culinary Arts

Contact Name: Anne O’ Leary

Anne O’ Leary has been part of the Irish Culinary Education Landscape since 1996 when she joined GMIT. She has worked in fine dining restaurants in Clare and Galway. Anne holds a primary degree in education and a MSc in new product developments and culinary innovation. Anne has had many successes mentoring students for national and international competitions. Anne has the privileged position of shaping the minds of future chefs.

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