Plant-Based Nuggets from the field with sweet potato fries

Plant-Based Nuggets from the field with sweet potato fries and lime-pepper sauce

25 minutes
portions: 4
1 pc.
Organic lime
20 g
pickled pepper
100 ml
Soya milk
0.5 Tsp.
Mustard, medium hot
0.5 Tsp.
175 ml
Rapeseed oil
16 pcs.
Plant-Based Nuggets from the field
400 g
Sweet potato fries
4 pcs.
Spring onions
Grater, sieve, blender jug, blender, knife, cutting board, deep fryer
  1. For the sauce, wash the lime in hot water, dry it and grate the zest. Then cut in half and squeeze the juice into a blender jug. Drain the pepper in a sieve. Add the lime zest, pepper, soya milk, mustard and salt to the lime juice and puree with a blender until a firm mixture is formed. With the blender running, slowly add the oil until the desired consistency is reached.
  2. Preheat the deep fryer to 180 °C and deep-fry the Plant-Based Nuggets and the fries according to the instructions on the packet.
  3. In the meantime, wash the spring onions, shake dry, remove the roots and cut off fine rings.
  4. Arrange the fries and vegan nuggets on a plate, sprinkle with spring onions and serve with lime-pepper sauce.

Your FRoSTA Foodservice Team