By Laura Davis|
January 5, 2022|
2 Min read
A wholefood adaptation of the classic Chicken Nugget, because cutting out or reducing meat in your diet doesn’t mean you need to miss out.
15 - 18 Minutes
Blender, Colander, Mixing Bowls, Measuring Spoons, Weighing Scales.
1 X 400g Tin Of Chickpeas, Drained And Rinsed
30g Rolled Oats
2 Tbsp Nutritional Yeast
1 Tsp Paprika
½ Tsp Cayenne Pepper
1 Tsp Garlic Powder
Salt And Pepper To Season
4 Tbsp Milk Of Choice
70g Cornflakes, Blitzed To A Fine Powder
40g Cornflakes, Bashed With A Rolling Pin So You Still Have A Bit Of Texture
2 Tsp Nutritional Yeast
Preheat a fan assisted oven to 180oc and line a medium baking tray with non-stick parchment paper.
Combine all the nugget ingredients in a powerful blender and blitz until a thick paste comes together.
Using your fingertips, form 9 x 30g nugget shaped balls.
Grab 3 cereal bowls, place the milk in one, the powdered cornflakes mixed with the nutritional yeast in another and the chunkier cornflakes in the final one.
Dip each nugget into the milk, before coating in the powdered cornflakes. Dip the nugget into the milk again and cover in the chunkier cornflakes, pressing the coating into the nugget. Repeat for all the nuggets.
Bake in a pre – heated oven for 15 – 18 minutes or air fry at 200oc for 18 – 20 minutes until golden and crispy.
Serve warm with your favourite dipping sauce.