by Rose-Marie Jarry

Bean & potato nuggets

4 cup of raw potato                                                                                         Veggies side dish

1 ½ cups of mixed cooked beans        200 cal                                            1 red bell pepper

2 table spoons of virgin coconut oil     160 cal                                          1 yellow bell pepper

1/3 cup of light coconut milk                 20 cal                                           1 pound of fresh asparagus

60 g of basil and garlic pesto                 230 cal                                          Olive and feta Tapenade

Sea salt and pepper                                                                                       40 calorie 1 table spoon

(Make about 10 nuggets)

Batter mix

¼ cup of chick pea flour                       175 cal

1 tea spoon of ground cumin seeds        2 cal

Sea salt

Directions:

Steam your potatoes. When they are cooked mashed them then add the coconut oil, pesto and salt.

Cut the bell peppers into 4 pieces and grill them on the BBQ along with the whole asparagus.

Blend the cooked beans in a blender with the coconut milk, add the mix into the mashed potatoes. Mix well and mold some patties with your hand then roll them into the batter mix.

Pre heat a pan on high temperature, add 1 table spoon of coconut oil and immediately add the nuggets. Let them grill for about 4-5 minutes each side. Turn them gently, until they are cooked they may break apart easily.

When they are ready set one nugget in a plate, spread 2 tables spoons of tapenade on the nugget and stack 3 layers of grilled bell peppers and asparagus. Sprinkle with olive oil, sea salt and pepper.

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