serves
6
prep
10 minutes
cook
10 minutes
serves
6
people
preparation
10
minutes
cooking
10
minutes
Ingredients
2 egg whites
1 cup water
1 cup plain flour
2 tbsp olive oil
lemon wedges, oregano and parsley, to serve
Instructions
Combine egg whites and water in a bowl and mix lightly.
Dip slices of saganaki cheese into the egg-white mix and dust with plain flour. Repeat.
Heat olive oil in a frying pan.
Place the cheese slices into the hot oil and turn them over intermittently.
Add more olive oil if the cheese starts to stick to the frying pan.
Cook until the cheese goes a little bit soft and turns golden-brown. Serve immediately with lemon wedges, oregano and parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.