Ingredients

The following ingredients have 4 Servings
  • 8 small cauliflower florets
  • 8 button mushrooms
  • 1 small courgette (cut into 1cm x 4cm sticks)
  • 1 small red pepper (cut into 1cm wide slices)
  • 3 egg whites (beaten)
  • 130 g lighter than light mayonnaise
  • 100 g panko breadcrumbs
  • 60 g cornflour
  • ½ tsp garlic granules
  • ½ tsp lemon juice
  • ¼ tsp sriracha sauce
  • 6 g coriander leaves (chopped)
  • salt and pepper (to taste)
  • low calorie cooking spray

Instruction

  • Pre-heat the oven 200ºc fan. Spray 2 baking trays with low-calorie cooking spray and use to grease the trays.
  • Mix the cornflour with the garlic granules and season with salt and pepper.
  • Coat the vegetables in cornflour, then dip in the egg white and thoroughly coat in breadcrumbs. Place on the baking trays and spray with a little low-calorie cooking spray.
  • Bake for 15- 20 minutes until golden and the vegetables are just tender. Move the position of the trays once or twice during cooking to ensure even cooking.
  • Mix the mayonnaise, sriracha sauce, lemon juice and coriander together in a small bowl and season to taste with salt and pepper.
  • Serve the vegetable tempura immediately with the dip.