It's a wonderful autumnal weekend. It has gotten slightly chillier here, and it could also rain today, but I think it's gorgeous with all the autumn colours going on at the moment. I started the day with cleaning the flat and will go to a Oktoberfest party later. That should be fun. I heard that they might even have some German veggie food, but they will definitely have good German beer!
I made these crunchy pea and lentil nuggets and served them in different combinations on consecutive days. On the first day I served them in sandwiches with pickled red onions and cabbage slaw, and on the second day I served them with cheesy tomato pasta and cabbage and peanut salad. The nuggets themselves are vegan, and they turned out quite good. They were easy to bind together and got crispy on the surface after the frying.
Pea and lentil nuggets
1 cup dried pea crush
½ cup puy lentils
2 garlic cloves
1 tbsp vegetable stock powder
1 tsp salt
½ tsp ground black pepper
½ tsp smoked paprika
2 tbsp wheat flour
Vegetable oil for frying
Cook the pea crush and puy lentils until they are done.
Chop the onion and garlic finely and cook them in oil until soft.
Mix the onions with the pea and lentils and season. Also add the flour as an extra binding agent.
Let the mix cool down. Shape nuggets from it and fry them in oil until they are crispy and golden brown.
Serve with your favourite sides and enjoy!
I'm sharing this recipe with this month's My Legume Love Affair #121 hosted by Jagruti's Cooking Odyssey. The challenge was started by Susan from The Well-Seasoned Cook and continued by Lisa from Lisa's Kitchen.
Have a nice weekend!