Recipes

Plant-Based Nuggets from the field with sweet potato fries

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

chicken from the field Sweet potato fries vegan Vegan Nuggets

25 minutes

portions: 4

Preparation

Ingredients

1 pc.: Organic lime
20 g: pickled pepper
100 ml: Soya milk
0.5 Tsp.: Mustard, medium hot
0.5 Tsp.: Salt
175 ml: Rapeseed oil
16 pcs.: Plant-Based Nuggets from the field
400 g: Sweet potato fries
4 pcs.: Spring onions

Utensils

Grater, sieve, blender jug, blender, knife, cutting board, deep fryer

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.
Preheat the deep fryer to 180 °C and deep-fry the Plant-Based Nuggets and the fries according to the instructions on the packet.
In the meantime, wash the spring onions, shake dry, remove the roots and cut off fine rings.
Arrange the fries and vegan nuggets on a plate, sprinkle with spring onions and serve with lime-pepper sauce.

Enjoy!
Your FRoSTA Foodservice Team