Veggie nuggets with miso dip

Ingredients

4 portion(s)

Veggie Nuggets:

 ½ 
cauliflower
 ½ 
broccoli
50 ml
water
50 ml
wheat flour
Oil for frying

Miso Dip:

2 tbsp
brown miso paste
3 tbsp
lime juice
4 tbsp
olive oil
Fresh coriander
Black sesame seeds
Lime

Preparation

Step 1

Cut cauliflower and broccoli in florets. Blanch the florets in boiling salted water for 1-2 minutes and then place the florets in water with ice.

Step 2

Mix soy sauce, water, and flour to a thin batter (consistency like thin yoghurt). Cover the vegetables in the batter and then cover them with panko breadcrumbs. Fry the vegetables right away in 180°C hot oil. Fry the vegetables in smaller batches so the oil doesn’t lose heat. Fry the florets for approx. 3 minutes or until golden and crisp.

Step 3

Mix miso paste, soy sauce, lime juice and olive oil to a dip and sprinkle with black sesame seeds. Serve veggie nuggets with fresh coriander, lime and miso dip as a snack or starter.

Recipe-ID: 891

Recipe as PDF

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Cut cauliflower and broccoli in florets. Blanch the florets in boiling salted water for 1-2 minutes and then place the florets in water with ice.

Mix soy sauce, water, and flour to a thin batter (consistency like thin yoghurt). Cover the vegetables in the batter and then cover them with panko breadcrumbs. Fry the vegetables right away in 180°C hot oil. Fry the vegetables in smaller batches so the oil doesn’t lose heat. Fry the florets for approx. 3 minutes or until golden and crisp.

Mix miso paste, soy sauce, lime juice and olive oil to a dip and sprinkle with black sesame seeds. Serve veggie nuggets with fresh coriander, lime and miso dip as a snack or starter.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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