For COVID-19 updates, visit the official government website

Chicken-free Nuggets

Recipes | February 25, 2016 | By

Chicken-free Nuggets

Servings 4


  • 450 g chickpeas (rinsed and drained (or substitute any white beans))
  • 400 g potatoes (rinsed and drained (or 2 cups boiled potatoes))
  • teaspoons wheat gluten (optional, for firmer texture and ease of flipping)
  • 30 g 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.