Crumbed Banana Blossom

Crumbed Banana Blossom

with Spiced Wedges, Rainbow Slaw & Plant-Based Aioli

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This versatile fruit with a similar texture to cooked white fish is the perfect plant-based alternative to switch out with your regular protein. Pair it with a crunchy rainbow slaw and spiced wedges, and it's just like a plate from a Southern cookout.

Tags:Plant Based

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

Aussie spice blend

1 bag

baby spinach leaves

½ tin


1 tin

banana blossom

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 bag

slaw mix

1 packet

plant-based aioli

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

1 tbs

plain flour


¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3105 kJ
Fat38 g
of which saturates3.9 g
Carbohydrate81.3 g
of which sugars23 g
Protein16.2 g
Sodium2053 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil and sprinkle with the Aussie spice blend. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


While the wedges are baking, roughly chop the baby spinach leaves. Drain the sweetcorn (see ingredients). Drain and rinse the banana blossom, then pat dry with paper towel and cut in half.


In a shallow bowl, combine the plain flour, the water and Louisiana spice blend. In a second shallow bowl, place the panko breadcrumbs. Dip the banana blossom in the flour mixture, followed by the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl. Add the baby spinach, slaw mix and 1/2 the plant-based aioli to the charred corn. Season.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.


When the wedges have 10 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to cover the base. Cook the crumbed banana blossom in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the banana blossom does not stick to the pan.


Divide the crumbed banana blossom, spiced wedges and rainbow slaw between plates. Serve with the remaining aioli.