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Yassa! Fonio Nuggets

Prep Time
15
min.
Cook Time
20
min.

January 4, 2021 by Max Baroni

If you’re trying to eat a more plant-based diet, these vegetarian (and easily vegan) nuggets are a good place to start. Enjoy warm or at room temperature and refrigerate for up to 3 days, or freeze and save for weeks. Spiced with onion, chili, and lime, Yassa! Fonio Pilaf and chickpeas create the perfect texture for juicy and tender nuggets. Although this recipe calls for our Yassa! Fonio Pilaf, you can easily swap in any of our other mixes (Greens!, Jollof, Afro Funk) depending what you have on hand.

To make this recipe vegan + gluten free, substitute the egg wash for aqua faba from the canned chickpeas and the panko for almond flour (or some crushed potato chips). If the nuggets don’t brown enough, put them under the broiler for 1 minute after baking.

While any regular ketchup or mustard might do, this herbaceous green “ketchup” is worth the extra work. Inspired by West African and Indian flavors, this sweet and spicy dip is sure to be a hit. If you’re having trouble blending all ingredients together smoothly, add an extra splash of water.

Ingredients

Makes 14 nuggets
    Yassa! Nuggets
    • ¼  cup dry Yassa! Fonio Pilaf, cooked according to packaging and cooled
    • tablespoon olive oil
    • ½  small yellow onion, chopped
    • (15-ounce) can of chickpeas, drained and rinsed
    • teaspoon Dijon mustard
    • egg, whisked
    • cup panko bread crumbs
      Green Ketchup
      • tablespoon unsweetened shredded coconut
      • ¼  cup water + 2 tablespoons
      • small bunch cilantro, chopped
      • garlic cloves, smashed
      • tablespoon chopped jalapeño
      • tablespoons chopped mint leaves
      • tablespoon fresh lime juice
      • teaspoon freshly grated ginger
      • teaspoon sugar

      Preparation

      • 01 .   For the Nuggets

        Preheat the oven to 400°F.

      • 02 .  

        Heat olive oil in a small skillet over medium heat. Sauté onions until fragrant and translucent, about 5 minutes.

      • 03 .  

        Add cooked fonio, chickpeas, and mustard to a food processor and pulse for 15 seconds (or until a consistent mash forms).

      • 04 .  

        Transfer fonio mash to a large bowl and fold in the cooked onions.

      • 05 .  

        Using your hands, form 14 equally sized nuggets (about 2 inches long and 1 inch wide) and set on a baking sheet or flat surface. Gently dip nuggets one at a time into egg wash and coat with panko. Place nuggets flat on a parchment lined baking sheet. Bake for 15 minutes (flip nuggets at 7 minutes).

      • 06 .   For the Green Ketchup

        While nuggets are cooling, spoon shredded coconut and ¼ cup hot water into the food processor and let sit for one minute. Add remaining ingredients and 2 tablespoons water to the food processor and pulse until well puréed.

      • 07 .  

        Transfer mixture to a small bowl and enjoy!



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