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- 450g chickpeas, rinsed and drained (or substitute any white beans)
- 400g potatoes, rinsed and drained (or 2 cups boiled potatoes)
- 1½ teaspoons wheat gluten (optional, for firmer texture and ease of flipping)
- 30g dried breadcrumbs
- 1 teaspoon dried parsley
- ¾ teaspoon seasoning (or ½ teaspoon rubbed sage)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 4 tablespoons olive oil, divided
- Dipping sauce: barbecue sauce, tomato sauce, and/or sweet mustard (optional)
- Mash the chickpeas (or white beans) with the potatoes well, until there are no whole chunks in the mix. (After starting with a potato masher, you can use your hands.)
- Sprinkle wheat gluten over the mashed chickpea-potato mixture and combine well.
- Add the breadcrumbs and seasonings, and then mix well. Taste to adjust the seasonings, adding more salt and pepper if needed.
- Using a plate or cutting board, form the mixture into 5-centimetre patties, about 1½ centimeters thick. If the mixture feels dry, add water or oil as needed, 1 tablespoon at a time, just until the patties are easy to form and hold their shape.
- In a large frying pan, heat 2 tablespoons of oil over medium to medium-high heat. Fry half the nuggets for about 8 to 10 minutes on each side until they are nicely browned. (Aim for only turning them once or twice.)
- When the first batch is done, move the patties to a paper-towel-lined plate. Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining nuggets.
- Serve with dipping sauce.
- Recipe and photo from Tanya Sitton in All Animals Magazine.
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