😃
It was a big batch so, I got about 50 nuggets out of it. Great for freezing 😉
Ingredients:
2 large carrots
A handful of Coriander
A handful of Parsley
2 Onions
1 tbsp of chilli pickle
200g mushrooms
2 red bell peppers
2 tbsp of cumin
Italian herbs
2 tbsp garlic paste
2 tbsp paprika
1 tbsp of salt
2 cups black beans
1.5 cups all purpose flour
1.5 cups chickpea flour
Process: Place in a food processor the 2 large carrots (roughly chopped for better blending), coriander, parsley, 2 onions, chilli pickle, mushrooms, and 2 red bell peppers. Process until finely chopped, aiming for a texture similar to the one shown in the photo. Incorporate 2 tbsp of cumin, Italian herbs, garlic paste, smokey paprika, and 1 tbsp of salt. Mix in 2 cups of black beans and 1.5 cups of all-purpose flour, then add 1.5 cups of chickpea flour. Thoroughly combine the ingredients until you achieve a thick, cake-like batter. Fry spoonfuls of the mixture in a pan with oil for about 3 minutes on each side or until they turn golden and firm. Allow them to rest for approximately 5 minutes to set. Serve with mustard for a delicious meal.
Tips:
Adjust the size to be larger for burger style and smaller for popcorn style. Ideal for sharing or as a main dish.