Tostadas with panko
Leftovers, anyone? Save the best for last with this dish that makes sure you don’t leave anything tasty behind.
Ingredients
Number of portions
About 20 as snacks
500 g halloumi. Feta cheese, saganaki, mozzarella or hard cheese can also be used.
3 dl wheat flour
3 eggs
3 dl panko breadcrumbs
2 tbsp Santa Maria Chilipeppar Red Hot Flakes
cooking oil
2 dl mayonnaise
0.5 dl Santa Maria Sriracha
3 Santa Maria Wheat Tortilla 12”
How to prepare
Mix the panko and the chili flakes.
Cut the cheese into finger-sized pieces and double-coat it in the breadcrumbs. Make sure that all of the surfaces are covered in each step, especially if using a cheese that melts well, like mozzarella.
Deep-fry the cheese until it reaches a golden brown colour and then let it drain on
some paper towels.Mix the mayonnaise with sriracha sauce to taste.
Cut out 20 tostadas with a diameter of about 10 cm. Deep-fry them quickly on both sides until they reach a fine colour.
Serve the cheese on the tostadas with the sriracha mayonnaise and your choice of fixings. Good choices include avocado, seasonal vegetables, salsa, chutney and marmalade.
Recipe categories
Food