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🍽️ Crispy Cauliflower and Potato Nuggets

358 kcal · 30 min · 4 servings

Ingredients

• 200 g cauliflower
• 400 g waxy potatoes
• salt
• 1 clove garlic
• 1 spring onion
• 150 g chickpea flour
• 1 tsp curry powder (Indian)
• 1 tsp garam masala
• 1 drop lime juice
• 1 l vegetable oil for frying

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Cut the cauliflower into large cubes, including the tough core.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into cubes as well.
5. 5. Put the vegetables in a pot with salted water.
6. 6. Boil the vegetables for 15 to 20 minutes until soft.
7. 7. In the meantime, peel the garlic clove.
8. 8. Chop the garlic finely.
9. 9. Wash the spring onions.
10. 10. Trim the ends of the spring onions.
11. 11. Cut the spring onions in half lengthwise.
12. 12. Slice the spring onions into thin rings.
13. 13. Drain the cooked vegetables.
14. 14. Press the vegetables through a potato ricer directly onto your work surface.
15. 15. Add the spring onions to the pressed mixture.
16. 16. Add the chopped garlic.
17. 17. Add the chickpea flour.
18. 18. Add the curry powder.
19. 19. Add the Garam Masala.
20. 20. Season the mixture with salt.
21. 21. Add lime juice.
22. 22. Knead the mixture well.
23. 23. Shape about 20 small nuggets from the mixture.
24. 24. Heat the vegetable oil in a deep fryer or a large pot to 170 degrees Celsius.
25. 25. Fry the nuggets until golden brown.
26. 26. Place the finished nuggets on kitchen paper.
27. 27. Let the excess oil drain.
28. 28. Serve the nuggets immediately.

Nutrition per serving

• kcal: 358
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 36 g