VEGGIE NUGGETS

SF NF

Makes: approx. 40

• 1 head broccoli, broken into florets

• 1 head cauliflower, broken into florets

• 1 large onion, peeled roughly chopped

• 4 cloves garlic, peeled and crushed

• 2 carrots, peeled and roughly chopped

• 200g (1 cup) peas, defrosted if frozen

• 200g (1 cup) sweetcorn kernels

• 4 tbsp ground flax meal

• 1x 400g tin butter beans, including the water from the tin

• 300g (4 cups) breadcrumbs

• 125g (1 cup) gram flour

• Vegetable oil, for shallow frying (optional)

• Sea salt and black pepper, to taste

1 Add the carrots, onion, and garlic to a food processor and pulse until finely chopped. Transfer to a large mixing bowl and repeat this with the rest of the vegetables, adding each to the bowl once chopped.

2 Mix the flax meal with 12 tablespoons of water in a small bowl and set aside for 5 minutes to thicken.

3 Add the contents of the bean tin to the food processor with the flax mixture and puree until smooth. Add this mixture to the bowl of vegetables.

4 Add 100g of the breadcrumbs and the gram flour to the bowl with some seasoning and mix well. Pour in the flax mixture and combine everything into a paste using a spatula or clean hands.

5 If baking the nuggets, preheat the oven to 180°C (Gas Mark 4, 350°F) and line 2 baking sheets with parchment paper. If frying the nuggets, gently heat 1 cm of oil in a large frying pan.