Tostadas with panko

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.