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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 30 minutes

    Serves: 4


    • 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


    1. Whisk together buttermilk, egg and peanut butter.
    2. Sift together flour, baking powder, chilli powder and salt into a bowl.
    3. Make a well in the centre and gradually incorporate the egg mixture with a wooden spoon.Beat well.
    4. 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.
    5. Serve with warmed Waitrose Spiced Peach Chutney, pitta bread and fresh salad leaves.

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    Alternatively, accompany with Waitrose Curried Fruit Chutney, Apple Walnut Chutney or Date, Apple & Orange Chutney.


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