Pepper nuggets

This week I have been determined not to go food shopping yet, and just cook with the stuff I have in the fridge and my cupboards. My dry cupboard is quite well equipped, but I thought it's better to use these things more rather than to have the cupboards full. I also have some fresh veg and of those I wanted to use the romano peppers first.

I sometimes use this brainstorming approach to cooking and just dig a bit around in my kitchen to check what I have and what I could use. I'm still indecisive about today's dish, but yesterday I created rather successfully some pepper nuggets.

Most ingredients in this recipe are interchangeable, so this is a perfect dish to get creative with. The aim is only to get a dough firm enough in order to be able to create the nugget shapes. I chose baking instead of frying as the shapes can be maintained more easily and they are less fatty.

If you got curious, read the simple instructions to make no-nonsense vegetarian nuggets.

Recipe for about 10 nuggets.

Ingredients

2 pointy yellow romano peppers

3 tbsp soy flakes

1 tbsp soy sauce

1 shallot

2 garlic cloves

1 cup grated Cheddar

1 egg

1 cup semolina

1 tsp Herbes de Provence

Sprinkle of salt

Sprinkle of ground black pepper

Method

Grate the pepper and Cheddar with a cheese grater and chop the shallot and garlic finely.

Let the soy flakes moisten for a few minutes. The pepper should be moist enough to moisten the soy flakes, but also add some soy sauce on the flakes.

Simply mix all ingredients in a bowl. Add the semolina little by little to get the right texture.

Shape nuggets from the dough. I chose the triangle shape for mine.

Bake the nuggets on baking paper at 200C for about 30 minutes until the surface is crispy and browned.

Enjoy with a nice dip. I had again spicy tomato chutney powered by Jack Ratt cider.

That was all, so easy!

Your VegHog