Vegan-nuggets

Vegan nuggets with spicy wedges and tomato salad

A ready-made spice paste makes it simple to pep up potato wedges for a perfect match to this veggie version of takeaway-favourite nuggets

By , 24 April 2019

(9 votes)

Vegan nuggets with spicy wedges and tomato salad
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 413g serving contains
  • Energy

    1832KJ

    438KCAL

    22%
  • Fat

    11.2g

    low

    16%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    8.3g

    low

    9%
  • Salt

    0.37g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 600g baking potatoes, unpeeled and cut into wedges
  • 3tbsp rapeseed oil
  • 2tbsp harissa paste (optional)
  • 400g tin chickpeas, drained and rinsed
  • 100g frozen petits pois, thawed
  • 2 spring onions, chopped
  • 1tbsp Scratch Cook Chopped Garlic
  • 100g fresh breadcrumbs
  • 200g cherry tomatoes, halved
  • 160g drained tinned sweetcorn
  • 1/2 red onion, chopped
  • 10g flat-leaf parsley, chopped
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the potato wedges on a large baking tray and drizzle over 2tbsp of the oil and the harissa, if using. Toss to coat. Bake for 40 mins, turning halfway through.

  • Meanwhile, to make the nuggets, put the chickpeas, petits pois, spring onions and garlic in a food processor and blitz until chunky. Add the breadcrumbs and pulse. If needed, add 1tsp waster to bring the mixture together.

  • Divide into 16 pieces, roll into balls and arrange on another baking tray.

  • Brush the nuggets with 1tbsp of the oil, then bake for 18-20 mins until the outsides are crisp.

  • For the salad, put the cherry tomatoes, sweetcorn, red onion and parsley in a bowl and stir together. Serve with the nuggets and wedges.