Ingredients
Green yoghurt sauce
Method
1.For the Green yoghurt sauce, put spinach and coriander in a saucepan of boiling water. Cook for 1 minute. Drain. Refresh in a bowl of iced water. Drain, squeezing out as much water as possible. Finely chop spinach and coriander. Process chopped greens with yoghurt until smooth. Season.
2.Halve avocados. [Remove stones](https://www.foodtolove.co.nz/7-things-every-avocado-addict-needs-to-know-1949|target=”_blank”) and skin. Cut into thick wedges. Place slices flat over two baking paper-lined oven trays. Sprinkle with combined garlic powder, cayenne, salt and pepper. Stand for 5 minutes.
3.Place flour in a shallow bowl. Whisk No Egg™ Egg Replacer and water together in a second shallow bowl. Place Crispi™ Panko-Style Breadcrumbs in a third shallow bowl.
4.Gently coat each avocado wedge in flour, dip into Egg Replacer mixture, then coat evenly in crumbs, pressing gently to stick. Return crumbed avocado to trays.
5.Fill a large, deep frying pan 5cm with oil. Heat over medium heat. The oil is sufficiently hot when a sprinkle of breadcrumbs sizzles on contact. Fry avocado wedges in batches for 1 minute each side or until golden brown. Drain on a wire rack over a tray.
6.Serve hot avocado fries with green yoghurt sauce.
