Choko wedges (V)

5 medium chokoes (about 900g)
½ cup breadcrumbs or rice crumbing mix
1 clove garlic, finely chopped
1 egg, lightly beaten
canola oil for shallow frying.

Cut each choko into 8 wedges. Boil, steam or microwave until just tender. Drain and pat dry. Combine breadcrumbs and garlic. Dip wedges in egg, then in breadcrumb mixture. Heat oil in large pan. Fry wedges in batches until well browned all over. Drain on absorbent paper. makes 40.

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