ORIGINAL SPRAY FREE LUNCHBOX BANANAS GROWN ON FAMILY FARMS IN CARNARVON
PREP TIME
45 MINS
SERVES
4
SAVOURY SWEETER BANANA FRITTTERS
INGREDIENTS
3 green Sweeter Bananas, roughly mashed
1 large red onion, finely chopped
1 green chilli, finely chopped (optional)
3 tbsp coriander leaves, chopped
1 ½ tsp chilli powder (or to taste)
Salt as required
3 tbsp chickpea flour
3 tbsp corn flour
2 cups grapeseed or peanut oil for deep frying
METHOD
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Heat oil on medium flame, in a small pot, for deep frying.
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In a medium bowl combine the mashed bananas, onion, chilli powder, salt, green chilli, coriander leaves, chickpea flour and corn flour and mix thoroughly.
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Spoon large tablespoons of the mixture into your hot oil and shape gently as it begins to fry with your spoon.
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Fry the fritter until brown on both sides, then remove to drain on paper towel. Repeat until all the mixture is finished.
CAJUN SHARK BAY PRAWNS
INGREDIENTS
16 Shark Bay King Prawns, peeled, tail on
3 tbsp olive oil
2-3 tbsp cajun or creole spice
½ lemon
Salt to taste
Greek yoghurt to serve
METHOD
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Heat oil in a large pan over medium high heat. Add prawns and cook on one side for about 2 minutes.
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Sprinkle with spice mix and turn the prawns to cook on the other side for 2 minutes.
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Squeeze the lemon over the prawns, season, toss and remove to a plate.
TOMATO, AVOCADO & CUCUMBER SALAD
INGREDIENTS
1 Lebanese cucumber, sliced in half lengthways then sliced into crescents
½ punnett cherry tomatoes, halved
2 spring onions, finley sliced into rounds
½ avocado, diced 2cm
½ cup mint leaves, torn
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and pepper
METHOD
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Gently toss all ingredients in a medium bowl to combine and coat with vinegar and oil.
ASSEMBLY
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To serve, spoon a dollop of Greek yoghurt onto the center of your plate.
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Top with prawns.
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Add 2-3 fritters and ¼ of your salad.
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Serve with a lemon wedge if you wish.
RECIPE BY:
