Veggie nuggets with summer slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
For the coleslaw
- 90g pot bio yogurt
- 1 tsp English mustard powder
- 1 tsp apple cider vinegar
- 1 carrot (150g), coarsely grated
- 1 red pepper, deseeded and finely chopped
- 1 very small onion, finely chopped
- 320g white cabbage, finely shredded
- 4 tbsp chopped coriander
Method
- STEP 1
Boil the quinoa for 20 mins following pack instructions, leave to stand for 5 mins, then drain well. Meanwhile, fry the onions in 1 tbsp oil over a medium-low heat for 5 mins with the lid on the pan, then uncover and fry for 5 mins more until soft and starting to colour. Take off the heat, stir in the black beans, oregano, peanut butter, parsley and bouillon, then mash everything together with a potato masher to crush the beans. Add the quinoa and eggs and mix well.
- STEP 2
Heat the remaining 1 tbsp oil in a large non-stick frying pan then, using a measuring tablespoon, scoop rounded spoonfuls of the mixture and add to the pan, spaced apart. Cook for about 2-3 mins each side until the nuggets are browned. Cook half the mixture and save the remainder for another day. Will keep chilled for up to three days.
- STEP 3
To make the coleslaw, put the yogurt, mustard powder and vinegar in a bowl, stir together to make a dressing, then add the vegetables and coriander and toss well. Serve half the coleslaw with two portions of the nuggets. The remainder will keep chilled for up to three days.
