Crispy cajun bacon patties with corn avocado salsa

Name: crispy cajun bacon patties with corn avocado salsa
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Scale marinated bacon steaks à la minute; 2 el picadillo; 1 ready to eat avocado; 2 Tasty vine tomato; 10 g fresh flat parsley; 1 shallot; 1 lime cleaned up; 150 g canned corn; 2 tl tabasco chipotle pepper sauce

Bacon patties from the barbecue with picadillo and a salsa of avocado, tomatoes, parsley, shallot, lime, corn and tabasco.

Ingredients

Kitchen Stuff

1 barbecue

Directions

Light the barbecue. Make sure that a zone of medium is hot. You do this by laying the coal on one side of the barbecue.
The fat can get on the charcoal when the barbecue is too hot and cause flames that can burn the meat. Place the bacon patches on the cooler part.
Sprinkle the bacon patties around with the picadillo and salt. Allow to reach room temperature in 20 minutes. Meanwhile, make the salsa.
For this cut the avocado into cubes of ½ cm. Cut the tomatoes into quarters, remove the seeds and cut the flesh into small cubes.
Slice the parsley. Chop the shallot as finely as possible. Grate the green skin of the lime and press 1 half. Drain the corn.
Mix the avocado, tomato, parsley, shallot, corn, lime zest, 1 tbsp lime juice (per 4 people) and the tabasco mixed together. Season with pepper and salt.
Grill the bacon strips in approx. 15 minutes until golden brown and crispy. Times regularly.
Serve the bacon patties with the salsa.