Crisp green bean ‘fries’
fresh red chilli
1 whole, deseeded, finely chopped
garlic, dried, powder or flakes
1 large, lightly beaten
2 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a large baking tray with oil.
- Combine passata, tomato paste, chilli and vinegar in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Remove dipping sauce from heat and set aside to cool.
- Combine polenta and garlic in a shallow bowl. Season with salt and pepper. Place egg in a separate shallow bowl. Add half the beans to egg, turning to coat. Drain any excess egg, then toss beans in polenta mixture (it doesn’t matter if the coating is a bit patchy). Spread beans over prepared tray. Repeat with remaining beans, egg and polenta mixture.
- Lightly spray beans with oil and bake for 10 minutes. Turn beans and bake for 2-5 minutes or until coating is crisp and golden. Serve beans with dipping sauce.