129kcal
2g
5g
3g
1g
6g
14g
159mg
- 3 large Flat mushrooms
- 3 tbsp heaped Plain flour
- 3 large Eggs
- 200g / 7oz Panko breadcrumbs
- freshly ground Black pepper
- Olive oil cooking spray
- 1 just-ripe Avocado
- 1 Courgette (zucchini)
1. Preheat oven to 200°C (220°C fan) / 425°F.
2. Remove the skin and stone from 1 just-ripe Avocado and slice into 1.5cm (1/2in) wide wedges.
3. Cut 1 Courgette into roughly 6cm (2 1/2in) lengths, then cut each lengthwise and then into 3 wedges.
4. Wipe 3 large Flat mushrooms with kitchen paper, remove stumps, and cut into 1.5cm (1/2in) wide strips.
5. Set up a dredging station with 3 bowls: one with 3 tbsp heaped Plain flour mixed with freshly ground Black pepper, one with 3 large beaten Eggs, and one with 200g / 7oz Panko breadcrumbs.
6. Coat each piece of veg first in flour, then egg, and finally breadcrumbs.
7. Place coated veg on a non-stick baking tray and spray with Olive oil cooking spray.
8. Bake for 15-20 minutes until crispy and golden. Serve immediately.
42% of RDI
36% of RDI
5% of RDI
0% of RDI
0% of RDI
36% of RDI
71% of RDI
Suitable for children from 6 months. Store in the fridge for 2 days or freeze for up to 3 months. Thoroughly defrost before reheating in the oven for 10-15 minutes until piping hot.
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