المكونات
- Cauliflower 175g
- Carrot 2
- Garlic 2 cloves
- SpinneysFOOD Fresh Parsley A handful
- White beans 400g
- SpinneysFOOD Mild Cheddar Grated 70g
- SpinneysFOOD Organic Free-Range Eggs 3
- Breadcrumbs 140g
- SpinneysFOOD All-Purpose Flour 50g
- SpinneysFOOD Pure Sunflower Oil 750ml
- Brown onion 1
- Tomato purée 280g
- SpinneysFOOD Fine Grain White Sugar 2 tbsp
- White vinegar 2 tbsp
- SpinneysFOOD Fine Sea Salt To taste
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
ناغتس الفاصولياء البيضاء المقرمشة مع كاتشب محضّر على الطريقة المنزلية
American 15 Mins Prep · 10 Mins Cook
- Discard 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.