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Name: Spiced Crumbed Fennel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2/3 cup Mayonnaise; 1 clove Garlic crushed; 1 cup Plain Flour; 1 1/2 teaspoon Ground cumin; 1 1/2 teaspoon Ground Coriander; 1 1/2 teaspoons Chilli Powder; 2 Eggs; 3 cups- Fresh Breadcrumbs; 2 Fennel Bulbs; Vegetable oil amount to shallow fry; 60 grams Rocket Leaves; 1 tablespoon Extra virgin olive oil; 1 tablespoon Fresh lemon juice

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INGREDIENTS

2/3 cup Mayonnaise
1 clove Garlic ; crushed
1 cup Plain Flour
1 1/2 teaspoon Ground cumin
1 1/2 teaspoon Ground Coriander
1 1/2 teaspoons Chilli Powder
2 Eggs
3 cups- Fresh Breadcrumbs
2 Fennel Bulbs
Vegetable oil ; amount to shallow fry
60 grams Rocket Leaves
1 tablespoon Extra virgin olive oil
1 tablespoon Fresh lemon juice

INSTRUCTIONS

1) Combine mayo and garlic. Cover and refrigerate until required. Sift flour and spices into a large shallow dish. Lightly whisk eggs. Spread breadcrumbs on a plate.

2) Trim tops from fennel and reserve fronds. Cut fennel lengthways into 5cm slices. Working with a few at a time, dip fennel slices in flour mixture, shaking off excess, then in egg, then in breadcrumbs, pressing on gently. Repeat with remaining fennel.

3) Heat 3cm vegetable oil in large fry pan over medium high heat. Cook fennel in batches of 4 or 5, for 2 minutes each side until golden. Lift out with tongs on a slotted spoon and drain on a plate lined with paper towel. Repeat with remaining crumbled fennel. Season with salt and pepper and top with reserved fronds. Serve warm with rocket leaves drizzled with combined extra virgin olive oil. Use aioli for dipping.

NOTES

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Spiced Crumbed Fennel

2/3 cup Mayonnaise
1 clove Garlic crushed
1 cup Plain Flour
1 1/2 teaspoon Ground cumin
1 1/2 teaspoon Ground Coriander
1 1/2 teaspoons Chilli Powder
2 Eggs
3 cups- Fresh Breadcrumbs
2 Fennel Bulbs
 Vegetable oil amount to shallow fry
60 grams Rocket Leaves
1 tablespoon Extra virgin olive oil
1 tablespoon Fresh lemon juice

1) Combine mayo and garlic. Cover and refrigerate until required. Sift flour and spices into a large shallow dish. Lightly whisk eggs. Spread breadcrumbs on a plate.

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Nutrition

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Serving Size: 1 Serving (517g)
Recipe Makes: 4 Servings

Calories: 1515
Calories from Fat: 449 (30%)

Amt Per Serving		% DV

	Total Fat 49.9g	67 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 23.3g
Cholesterol 113.4mg		35 %
Sodium 845.8mg		29 %
Potassium 3018.7mg		79 %
Total Carbohydrate 196.3g		58 %
	Dietary Fiber 35.3g	141 %
	Sugars, other 161g
Protein 70g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1515

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