Crunchy Veggie Nuggets with Chutney Sauce
Try this Crunchy Veggie Nuggets with Chutney Sauce recipe, or contribute your own. "Butter" and "Corn" are two of the tags cooks chose for Crunchy Veggie Nuggets with Chutney Sauce.
Yield: 4 servings Ready in 1 hours
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|; Fresh Sage (1 lb.)|
|450 gMixed prepared vegetables:|
|; carrot. the whole|
|40 gWaitrose Very Strong|
|150 mlRaines Buttermilk; (1/4|
|; a pack of Waitrose|
|100 gWaitrose Large Whole Roasted|
|1 Free range egg; (large)|
|1 Pinches salt|
|85 gWaitrose Crunchy Peanut|
|; sweetcorn, pepper, onion|
|2 1/2 mlBaking powder; (1/2 tsp)|
|; leaves picked from|
|15 mlChilli powder; (1 tbsp)|
Crunchy Veggie Nuggets with Chutney Sauce 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. 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.
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