Swapping out half the meat with plant-based ingredients in a dish is a great way to consume more veggies while not completely giving up on animal protein. These nuggets can be made well in advance, frozen and then fried when needed
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 325 |
| Fat | 13g |
| Saturates | 2g |
| Protein | 18g |
| Carbs | 28g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrate the sweet potatoes and garlic.
Cook the bulgur wheat by placing it in a saucepan with the water. Bring to a simmer, then cover and cook over a low heat until tender – approx. 5 minutes.
Remove from the heat and allow to stand, covered, for 10 minutes. Fluff with a fork.
Place the grated sweet potato, bulgur, chicken mince, chilli flakes, onion powder, paprika, salt and whisked egg together in a large bowl and mix well.
Take tablespoonfuls of mixture and using your hands, form the nuggets into 2½cm-thick oval shapes.
Heat a large pot of vegetable oil to 180°C.
Place the cake flour in a large bowl, for coating.
Dip the nuggets in the flour and immediately drop them in the hot oil and fry in batches until golden and crisp – approx. 5 minutes. Repeat with the remaining nuggets.
Serve hot with any dipping sauce.
