Thursday, June 24, 2010

'Chikin' Nuggets

Well I think I have finally found a recipe that will have me leaving the store bought brand of chic nuggets and patties in the freezer section. Please do not misunderstand me, I love the convenience of pulling them out of the freezer and plopping them into the frying pan. And the journey is turning out to be pretty darned tootin' good.

I stumbled upon these quite by accident via Post Punk Kitchen on Facebook. The recipe comes from Opera Girl . She is not a vegetarian, for she has meat dishes, but this one caught my eye and I had more then 90% of the ingredients.

I made them and they looked so much like the nuggets you get in a little box with toys that I scared myself. Thee only thing I need to work on is the texture. They were just a bit soggy in the middle. Not so much that I did not eat 4 of them...oh my gosh, did that just slip out on to the blog. The seasonings were to die for. Take that fast food. These will definitely be on our plates again for sure.

1 cup cooked chick peas
2T olive oil (for frying)
1/2 cup vital wheat gluten
1/2 cup Italian style bread crumbs
1/3 cup water
2T low sodium soy sauce/Tamari
3 cloves garlic, grated with a microplane
1/2 t lemon zest (we were out)
1/2 t thyme
1/2 t paprika
1/4 t dried sage (we were out)
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1) In a mini chopper process the chick peas until mostly mashed.
2) Put the chick peas in a medium sized mixing bowl and add the rest of thee ingredients. Turn the mixture onto a cutting board and knead for 3 minutes until you see the strings of gluten forming.
3) Using a knife, divide the ball into 4 even sections. Then divide those 4 into 4 more balls. Shape the hunks of dough into nugget style shapes.
4) Heat up a think layer of oil in a heavy bottom skillet over a medium-low heat. Cook for about 5-7 minutes or until golden brown.

Honey Mustard Sauce

2T coarsely ground Dijon mustard (we used deli style mustard, stone ground)
1T honey
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Mix well and serve with nuggets.

This is going to work well once I master the texture thing. I am hoping to make them into cutlets for a more main course style food. Wheeeeeeeee!

2 comments:

Chef Chuck said...

This is a must try! I love healthy nuggets! "Chickpeas" Thanks for sharing:)

Missy said...

I made these today after seeing your post. I changed the recipe a little. I combined all ingredients except for breadcrumbs. I used shake and bake breadcrumbs instead of regular ones because I couldn't find any that were Vegan. The shake and bake Chicken ones are vegan. After making the nugget shaped balls I dipped them in soy milk then covered them in the shake and bake crumbs. I pan fried them as per your recipe and then baked them in the oven for 12 minutes after and it fixed the squishiness. They were delicious!!!!