Crumbed Banana Blossom
with Spiced Wedges, Rainbow Slaw & Plant-Based Aioli
This versatile fruit with a similar texture to cooked white fish is the perfect plant-based alternative to switch out with your regular protein. Pair it with a crunchy rainbow slaw and spiced wedges, and it's just like a plate from a Southern cookout.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
Aussie Spice Blend
1 bag
baby spinach leaves
½ tin
sweetcorn
1 tin
Banana Blossom
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
slaw mix
1 packet
Plant-Based Aioli
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil and sprinkle with the Aussie spice blend. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the wedges are baking, roughly chop the baby spinach leaves. Drain the sweetcorn (see ingredients). Drain and rinse the banana blossom, then pat dry with paper towel and cut in half.
In a shallow bowl, combine the plain flour, the water and Louisiana spice blend. In a second shallow bowl, place the panko breadcrumbs. Dip the banana blossom in the flour mixture, followed by the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl. Add the baby spinach, slaw mix and 1/2 the plant-based aioli to the charred corn. Season.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
When the wedges have 10 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to cover the base. Cook the crumbed banana blossom in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the banana blossom does not stick to the pan.
Divide the crumbed banana blossom, spiced wedges and rainbow slaw between plates. Serve with the remaining aioli.