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Crunchy Veggie Nuggets with Chutney Sauce
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Crunchy Veggie Nuggets with Chutney Sauce
Mary Scott Morgan, a well known food writer and broadcaster who is a vegetarian herself, has been inspired by the wealth of vegetarian ingredients available at Waitrose to create this recipe. These peanut and vegetable nuggets are great to serve as a snack or as a part of a buffet. Use any leftover buttermilk for making scones, cakes or pancakes.
- Preparation time: 15 minutes
- Cooking time: 10 minutes to 15 minutes
-
Total time:
25 minutes
to 30 minutes
Serves: 4
Ingredients
- 150ml Raines Buttermilk
- 1 large free range egg
- 85g Waitrose Crunchy Peanut Butter
- 40g Waitrose Very Strong Canadian White Plain Flour
- ½ tsp baking powder
- 1 tbsp chilli powder
- Pinch of salt
- 450g mixed prepared vegetables: Halved baby sweetcorn, matchsticks of yam, pepper, onion and carrot
- The whole leaves picked from a pack of Waitrose Fresh Sage
- 100g Waitrose Large Whole Roasted Peanuts
- Vegetable oil
Method
- Whisk together buttermilk, egg and peanut butter.
- Sift together flour, baking powder, chilli powder and salt into a bowl.
- Make a well in the centre and gradually incorporate the egg mixture with a wooden spoon.Beat well.
- Stir in vegetables, whole sage leaves and peanuts. Place tablespoonfuls of the mixture into a pan of hot vegetable oil. Fry in batches for 2-3 minutes or until crisp and brown. Drain on absorbent kitchen paper.
- Serve with warmed Waitrose Spiced Peach Chutney, pitta bread and fresh salad leaves.
Variation
Alternatively, accompany with Waitrose Curried Fruit Chutney, Apple Walnut Chutney or Date, Apple & Orange Chutney.
Comments
This recipe was first published in August 1997.
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