Recipes
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
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
(9 votes)
Cook: 45 Mins
Serves: 4
Price: 73p per serving
Nutritional Information
Each 413g serving contains
Energy
1834kj
438kcal
1834kj
438kcal
22%
Fat
11.2g
11.2g
Med
16%
16%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
8.3g
8.3g
Med
9%
9%
Salt
0.37g
0.37g
Med
6%
6%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
444kj/106kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
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.
4
Divide into 16 pieces, roll into balls and arrange on another baking tray.
5
Brush the nuggets with 1tbsp of the oil, then bake for 18-20 mins until the outsides are crisp.
6
For the salad, put the cherry tomatoes, sweetcorn, red onion and parsley in a bowl and stir together. Serve with the nuggets and wedges.