Baked Avocado And Coconut Wedges

For the Wedges:

  • 1 Ripe Avocado
  • 200g Plain Flour
  • 1 tbsp Paprika
  • 1 tbsp Pepper
  • 1 tsp Salt
  • Egg
  • Desiccated Coconut

For the Dip:

  • 3 tbsp Soured Cream
  • 1 tbsp Mayonnaise (optional)
  • 1 tsp Lime Juice
  • 5g Roughly Chopped Coriander

Makes 8 wedges

1.) Cut the avocado into thick wedges – if it’s ripe enough, the skin should easily peel off.
2.) Prepare your bowls – stir the flour, paprika, salt and pepper into one bowl. Beat an egg into another bowl, finally put some desiccated coconut into a third bowl.
3.) Dip your coconut wedges into each bowl in order flour>egg>coconut.
4.) Cook the wedges on a baking tray in the centre of a pre-heated oven 180°C/350°F/Gas Mark 4 for 12-15 minutes, turning once or twice until some of the coconut has browned and crisped up a bit

To make the dip:
1.) Simply stir the soured cream, mayo, lime juice and coriander together until it looks like a nice dip!


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