Southern Coating Crumbed Veg Platter
Servings 4 As An Accompaniment
Difficulty Beginner
Total Time 45 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 2 eggs, beaten
- 300g Hinds Southern Coating Breadcrumbs
- 4 courgettes, halved
- 2 carrots, cut into sticks
- 10 florets cauliflower
- 5 mini peppers, halves
- 10 10 green beans
- Oil for frying
Dipping sauce:
- 2 Tbsp (30ml) sesame oil
- 2 tsp (10ml) Hinds Spices Crushed Chillies
- 2 tsp (10ml) soya sauce
- 1 tsp (5ml) Hinds Spices Pure Ground Ginger
METHOD
- Dip the vegetables in egg and then in the Hinds Southern Coating Breadcrumbs.
- Heat the oil and fry the battered vegetables in batches for 3 – 5 mins until golden and cooked through.
- Remove from the oil and set aside on kitchen paper to drain.
- Mix together the dipping sauce ingredients.
- Serve the crumbed veg with the dipping sauce.
