Pork Schnitzel Sandwich with Charred Australian Avocado Horseradish Cream

Pork schnitzel

• 4 x 180g pork scotch fillet schnitzels
• Fine sea salt and white pepper, to season
• Neutral oil, for frying

Australian avocado horseradish cream

• 300g Australian avocados (approx. 1 ⅕ – 2 avocados)
• 50g good quality jarred grated horse radish
• 60ml lemon juice
• 1 tsp wasabi powder
• Pinch of sea salt

Australian avocado mizeria

• 1 Australian avocado, peeled and sliced
• 1 lebanese cucumber thinly sliced, salted and drained
• 1 tbsp sour cream
• ¼ tsp grated garlic clove
• 1 bunch dill, finely chopped
• Salt and white pepper to taste

To finish

• 4 milk buns cut in half
• 40 g unsalted butter, softened
• 3 tbsp Polish Beetroot relish

1. To make the avocado cream, take your avocado halves and char them on a very hot grill. Once nice and charred and not falling apart, place in a food processor. Add the horseradish, lemon juice, wasabi powder and a pinch of salt. Blend till smooth. Add a little water if needed. 
2. Heat oil to 170–175°C. Fry patties for 3-4 minutes until golden and crisp. Drain on a paper towel and season lightly with salt.
3. For the salad, mix together the cucumber, dill, minced garlic, sour cream and season.
4. Lightly butter the inside of the buns and toast. 
5. To build, spread a layer of charred avocado sauce onto the base of the buns. Top with pork schnitzel, then place a few slices of avocado, then cucumber mizeria salad, a few dollops of beetroot relish and then add a generous layer of avocado horseradish cream on the top bun and close the sandwich.