Recipes
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

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(9 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 73p per serving

Nutritional Information

Each 413g serving contains

Energy
1834kj
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

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.