Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): tell us
Ingredients
- 150 ml Raines Buttermilk; (1/4
- 1 Free range egg; (large)
- 85 g Waitrose Crunchy Peanut
- 40 g Waitrose Very Strong
- ; Flour
- 2 1/2 ml Baking powder; (1/2 tsp)
- 15 ml Chilli powder; (1 tbsp)
- 1 Pinches salt
- 450 g Mixed prepared vegetables:
- ; sweetcorn, pepper, onion
- ; carrot. the whole
- ; leaves picked from
- ; a pack of Waitrose
- ; Fresh Sage (1 lb.)
- 100 g Waitrose Large Whole Roasted
- Vegetable oil
Preparation
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. Alternatively, accompany with Waitrose Curried Fruit Chutney, Apple Walnut Chutney or Date, Apple & Orange Chutney. Converted by MC_Buster. NOTES : 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. Converted by MM_Buster v2.0l.
