Vegan “Chicken”-style nuggets – a Meatless Monday Treat

Recipe Excerpt:As a mom, chicken nuggets, fish fingers and all those little snacky things used te be a valuable go-to for fussy eaters and even lunch boxes. When we switched to a plant-based diet a few years ago, these finger foods were one of the first things I missed! Thankfully, the Fry’s range has some really tasty options in a pinch (like on those days when my Ayurvedic consultations just run way overtime), so here is a really quick, easy, tasty option for “Meatless Mondays” – or just plain mom’s-too-tired-for fancy-dinners-days. 

Course: Entree 

Cuisine: South African 

Difficulty: Very easy 

Preparation Time: 15min 

Cooking Time: 30min 

Total Time: 45min 

Servings: 4 

Ingredients:  

8 medium potatoes 

1 box Fry’s chicken-style nuggets 

30ml olive oil (or regular cooking oil) 

30ml vinegar 

1tbs paprika 

1 tbs sea salt 

1tbs Ina Paarman Potato Spice 

1tsp Ina Paarman Rosemary & Olive spice 

Method / Instructions:  

Bring a large pot of water to the boil on your stove. 

Peel the potatoes and cut into 1cm thick slices, and then 1cm thick chips. 

Rinse the hand-cut chips under running water for a few seconds to get rid of excess starch.  

Add vinegar to boiling water and place the chips in the boiling water and set a timer for 10min. The water will stop boiling from the cold chips – leave the stove on high until it starts boiling again. Then switch the stove off completely. 

After exactly 10min, drain the parboiled chips through your colander and drizzle with oil.  

Sprinkle all the spices over and gently toss until all the chips are evenly covered with spices. 

Place spices chips in an air fryer on 200◦C for 30min, shaking once after 10min. 

10min after placing chips in the air fryer, heat a small amount of oil in a frying pan and cook the chicken-style nuggets as per the cooking instructions (you can bake in the oven too, use your preferred method). 

Serve with a side salad or roasted veggies if you choose. 

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