- ¾ cup Panko breadcrumbs
- 2 tablespoons Ground flax
- 1 teaspoon Mild chili powder
- 1 Egg
- 2 Avocados
- Vegetable oil cooking spray
- Salt
- Heat oven to 400°. In a bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons ground flax and 1 teaspoon mild chili powder.
- In another bowl, whisk 1 egg. Cut 2 peeled avocados into 16 wedges, dip wedges in egg, press into breadcrumb mixture and transfer to a baking sheet.
- Coat with vegetable oil cooking spray. Bake until outside is crispy, 10 to 12 minutes.
- Season with salt and drizzle with your favorite hot sauce.
Servings: 4
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Nutrition Information
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
Amount Per Serving | |||
Calories | 280.53 | ||
Calories From Fat (55%) | 155.31 | ||
Calories From Protein (10%) | 28.80 | ||
Calories From Carbs (34%) | 96.42 | ||
Calories From Alcohol (0%) | 0.00 | ||
% Daily Value | |||
Total Fat 18.32g | 28% | ||
Saturated Fat 2.78g | 14% | ||
Monounsaturated Fat 9.67g | |||
Polyunsaturated Fat 3.58g | |||
Trans Fatty Acids 0.00g | |||
Cholesterol 61.33mg | 20% | ||
Sodium 222.81mg | 9% | ||
Potassium 551.00mg | 16% | ||
Carbohydrates 24.57g | 8% | ||
Dietary Fiber 8.69g | 35% | ||
Sugar 1.74g | |||
Sugar Alcohols 0.00g | |||
Net Carbohydrates 15.88g | |||
Protein 7.47g | 15% | ||
Vitamin A 390.49IU | 8% | ||
Vitamin C 8.11mg | 14% | ||
Calcium 69.76mg | 7% | ||
Iron 2.24mg | 12% | ||
Vitamin E 2.07IU | 21% | ||
Vitamin D 5.01IU | 1% | ||
Thiamin 0.28mg | 19% | ||
Riboflavin 0.29mg | 17% | ||
Niacin 3.14mg | 16% | ||
Vitamin B6 0.37mg | 19% | ||
Folate 122.80µg | 31% | ||
Vitamin B12 0.26µg | 4% | ||
Pantothenic Acid 1.68mg | 17% | ||
Phosphorus 139.67mg | 14% | ||
Magnesium 58.36mg | 15% | ||
Zinc 1.31mg | 9% | ||
Copper 0.28mg | 14% | ||
Manganese 0.53mg | 27% | ||
Selenium 10.41µg | 15% | ||
Alcohol 0.00g | |||
Caffeine 0.00mg | |||
Water 75.46g |
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