Crumbed Banana Blossoms with Wedges and Choy Slaw
Ready in 40 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 16, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 16, 2018.
Ingredients
Wedges
- 400g potatoes
Banana Blossoms
- 1 can banana blossoms
- 1 pack spiced flour
- 2 eggs *
- 1 cup panko breadcrumbs
Slaw
- 1 baby bok choy
- 1 carrot
- 2 radishes *
- Juice of ½ lime
- 2 Tbsp mayonnaise ^
- 1 bunch chives, chopped
To Serve
- ½ pack tartare sauce
- ½ lime
Steps
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Prep and cook wedges Preheat oven to 230°C. Cut potatoes into wedges and toss with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until crunchy and golden.
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Prep blossoms Drain banana blossoms and cut any larger pieces in half lengthways. Discard any loose pieces and set aside. Place flour, eggs and breadcrumbs in separate bowls. Lightly whisk eggs. Coat each piece of blossom first in flour, then egg, then breadcrumbs, shaking off excess as you go.
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Cook blossoms Heat a drizzle of oil in a large fry-pan on medium heat and cook blossoms for about 2 minutes each side, until crispy and brown. Set aside on paper towels and season.
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Prepare slaw Thinly slice bok choy; grate carrot; cut radishes in half then thinly slice. Toss in a bowl with lime juice, mayonnaise and chives. Season to taste. Cut remaining lime into wedges.
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Serve wedges and blossoms with slaw, tartare sauce and lime wedges.
Nutritional Information
Energy |
2649 kj 633 kcal |
---|---|
Protein | 20.2g |
Carbohydrate | 68.6g |
Fat | 35.4g |