Ingredients
20 Jalapesco Nuggets with salmon and green jalapeno
2 kg root vegetables (e.g. parsnips and carrots)
4 tbsp vegetable oil
4 cloves of garlic
1 kg cooked beans and chickpeas (e.g. black chickpeas, chickpeas, lima beans or kidney beans)
100 ml soya sauce
75 g ginger
1 tbsp grated lemon zest
1 small bunch of thyme
Salt and pepper
Tip
You can also prepare the Jalapesco Nuggets in a fryer for about 9 minutes at 165°C.
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See all relevant products for this recipeCooking instructions
Cut the root vegetables into small pieces, turn them in oil, crushed garlic, salt and pepper and bake in a heated oven for about 20 minutes at 200°C.
Drain the beans and chickpeas and turn them in soya sauce, ginger and lemon zest in a hot pan. Season with salt and pepper to taste.
Bake the 20 nuggets for about 18 minutes at 185°C. Divide them evenly across 10 plates. Place the beans/chickpeas and root vegetables next to the nuggets and garnish with coarsely chopped thyme. Serve immediately.
Tip
You can also prepare the Jalapesco Nuggets in a fryer for about 9 minutes at 165°C.
