Crispy green bean 'fries'
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Inspired by Japanese tempura, these beans have a crispy polenta coating.
Ingredients
Polenta, Dry
75 g
Garlic granules
2 teaspoon(s)
Green Beans
200 g
Egg, whole, raw
1 medium, raw
Calorie controlled cooking spray
4 spray(s)
Passata
200 g
Tomato Purèe
2 tablespoon(s), level
Chilli, green or red
1 individual
Balsamic vinegar
1 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
4
Serve the beans straight away with the dipping sauce.
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