Ingredients300g cauliflower florets (or 3/4 small cauliflower)2 carrots , chopped (about 165g)½ medium onion , chopped1 tbsp olive oil1 garlic clove , crushed2 tbsp nutritional yeast2 tsp yeast extract400g can cannellini beans , drained50g gram (chickpea) flourolive oil , for the baking trayFor the coating100g gram flour , plus a little extra100g breadcrumbs (use gluten-free…
- 300g cauliflower florets (or 3/4 small cauliflower)
- 2 carrots , chopped (about 165g)
- ½ medium onion , chopped
- 1 tbsp olive oil
- 1 garlic clove , crushed
- 2 tbsp nutritional yeast
- 2 tsp yeast extract
- 400g can cannellini beans , drained
- 50g gram (chickpea) flour
- olive oil , for the baking tray
For the coating
- 100g gram flour , plus a little extra
- 100g breadcrumbs (use gluten-free if necessary)
- STEP 1
Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.
- STEP 2
Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.
- STEP 3
Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate and fill a second with the breadcrumbs.
- STEP 4
Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs – handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.
- STEP 5
Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.
Recipe from Good Food magazine, May 2020