Mexican Spiced Crispy Baked Okra
Ingredients
- 200 grams fresh okra
- 2 tbsp egg replacer
- 1/4 cup water
- 1/4 cup gluten free breadcrumbs
- 1-2 tbsp olive oil (optional)
Spice mix
- 2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- salt, pepper and chilli powder to taste
Preparation
Preheat oven to 220ºC (430ºF), or 200ºC if using fan force, and line a baking tray with baking paper.
Rinse the uncut okra in a colander and pat it dry with a very absorbent kitchen towel or paper towel, ensuring no moisture remains.
Whisk the egg replacer with the water in a small bowl to form a smooth paste.
In a larger bowl, add all the spice mix ingredients and the breadcrumbs, and toss together until well combined.
Holding each okra by the stem, roll it in the egg-replacer paste and then in the spice and breadcrumb mixture until evenly coated, then place it on the baking tray and repeat for all okra.
If using olive oil, drizzle it evenly over the prepared okra on the baking tray to make them extra crispy.
Bake for 15 minutes.
