These nuggets can easily be turned into patties for hemp burgers. They freeze well too.
Serves: 4
=R1=
Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- Nuggets
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tsp ground turmeric
- 1 tsp finely grated lemon zest
- 1 cup broccoli, grated
- 1 cup carrot, grated
- 2 cups finely chopped kale
- Salt & pepper to taste
- 1 cup cooked brown rice
- 400g tin cooked chickpeas, drained and rinsed
- ½ cup hemp seeds
- ¼ cup nutritional yeast
- 1 tbsp grain mustard
-
Cucumber Hummus
3 cups cooked chickpeas - 2 garlic cloves, peeled
¼ cup tahini - ½ cup lemon juice
- ½ tbsp salt
- 1–2 cups water (depending on how thick or thin you like your hummus)
- 2 Lebanese cucumbers, cut or grated into long thin strips
Method
- Preheat oven to 180°C and line baking tray with greaseproof paper.
- Heat frying pan over medium heat. Add onion and garlic and sauté until soft. Add turmeric, lemon zest, broccoli, carrot, kale and ¼ cup water and cook until soft.
- Place vegie mix and remaining ingredients in food processor and pulse to combine. Transfer to bowl and season to taste with salt and pepper.
- Form nuggets by placing 2 tbsp of mixture per nugget into one hand and shaping into little nuggets. Place on lined baking trays.
- Bake for 30 mins, flipping nuggets halfway. They should be lightly browned and feel solid enough to pick up.
- To make hummus, place all ingredients except water in food processor or high-speed blender. Purée and slowly add water until it reaches desired consistency. Process until smooth and creamy. Add more salt to taste if required. Stir in cucumber strips.
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