Crumbed Banana Blossoms with Wedges and Choy Slaw

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.



  • 400g potatoes

Banana Blossoms

  • 1 can banana blossoms
  • 1 pack spiced flour
  • 2 eggs *
  • 1 cup panko breadcrumbs


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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