Crispy green bean 'fries'
Egg, whole, raw
1 medium, raw
Calorie controlled cooking spray
2 tablespoons, level
Chilli, Green or Red
1 individual, deseeded and finely chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. To make the sauce, put all the sauce ingredients in a small pan over a medium heat and bring to a boil. Reduce the heat to low, then cover and simmer for 5 minutes. Remove from the heat and set aside to cool.
- Mix the polenta with the garlic granules and season to taste. Pour the egg onto a dinner plate and put the polenta mixture on another. Put half of the green beans in the egg to coat, drain any excess, then toss in the polenta – it doesn’t matter if the coating is a bit patchy. Mist a large baking sheet with cooking spray, then spread out the beans on it. Repeat with the remaining beans.
- Mist the tops of the beans with more cooking spray and bake for 10 minutes, then turn and bake for 2-5 minutes until the coating is crisp and golden.
- Serve the beans straight away with the dipping sauce.