for 4 person

Dip

200 g	crème fraîche
1 tbsp	miso paste
1	organic lime, use a little grated zest and 1 tsp of juice

Beans

500 g	beans
	salted water, boiling

Crumb coating

2 tbsp	Maizena cornflour
2	eggs, beaten
1 tbsp	miso paste
80 g	panko breadcrumbs

How it's done

Dip

In a small bowl, mix the crème fraîche with all the other ingredients up to and including the lime juice.

Beans

Cook the beans in boiling salted water for approx. 5 mins. until just soft. Rinse the beans in cold water, drain well, pat dry.

Crumb coating

Mix the cornflour and beans in a bowl. Whisk the egg and miso paste, add, mix well. Add the panko breadcrumbs, mix until the beans

are evenly coated. Spread the beans on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, serve the beans with the dip.

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