Crunchy Crumbed Chick'n Dippers & Rainbow Veggie Fries
with Garlic Aioli
Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed chick'n fingers and enjoy some sesame rainbow veggie fries. It’s fun, hands-on and packed with veggie power!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Zucchini
1
Potato
1
Sweet Potato
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, beetroot and carrot into fries. • Cut sweet potato and potato into wedges.
• Place potato wedges on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds (see ingredients), season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the sesame seeds and tossing the wedges.
• Meanwhile, place veggie fries on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help toss the veggie fries.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Season plant-based crumbed chicken with salt and pepper.
• Divide plant-based crumbed chick'n tendies, sesame wedges and veggie fries between plates. Serve with garlic aioli. Enjoy!
