Barbecue Vegan Nuggets

Ingredients to make 12

• For the Filling

• 250g

  Potatoes, peeled and cubed
• 200g

  Firm tofu, cubed and patted dry
• 2 tsp

  Vegan stock powder
• ½ tsp

  Paprika
• 1 tsp

  Onion powder
• 1 tsp

  Garlic granules
• ¼ tsp

  Freshly ground black pepper
• 3 tbsp

  Plain flour
• -

  Salt
• -

  Sunflower or vegetable oil, for frying
• For the Batter

• 150ml

  Oat milk
• 100g

  Dairy-free Greek-style yoghurt
• 125g

  Plain flour
• 2 tbsp

  Barbecue seasoning

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets.
2. Heat about 1cm oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan.
3. Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup.