These tasty nuggets freeze extremely well. Lay them out on a lined baking sheet after they’ve been crumbed and freeze until firm. Place in a resealable bag and store in the freezer until needed
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | Makes 20 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFDiscard the leaves and hard stem of the cauliflower. Peel the carrot. Grate both veggies. Peel the garlic. Chop the parsley.
Drain and rinse the white beans then place them in a food processor. Blitz until smooth, then add the grated vegetables, cheese, parsley,1 egg and 40g of the breadcrumbs. Pulse (don’t blend) until combined. Refrigerate for 15 minutes. Shape the mixture into nuggets.
Whisk the remaining 2 eggs in a medium-sized bowl. Place the remaining breadcrumbs and flour into two separate bowls. Dip the nuggets in the flour first, then beaten eggs followed by the breadcrumbs.
Place on a lined baking sheet. Heat a large pot of oil for deep-frying.
Meanwhile, peel the onion, garlic and carrot. Place in a blender along with the tomato purée. Blitz until smooth. Place in a small pot over a medium heat and bring to a simmer. After 15 minutes, add the sugar, vinegar and seasoning.
Once the oil is hot, deep-fry the nuggets, in batches, until golden brown. Place on paper towels to drain.
Serve the crispy white bean nuggets with the home-made ketchup.
