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Ingredients
Chicken Nuggets
- 100 g dried lentils
- 25 g toasted sesame seeds
- 60 g cornflakes, vegan and gluten free (see tip)
- ½ tsp sweet paprika
- 4 pinches fine sea salt
- 2 pinches ground black pepper
- 2 garlic cloves
- 50 g onions, quartered
- 5 - 6 sprigs fresh parsley, leaves only, to taste
- 350 g chicken thighs, boneless and skinless, diced (3 cm)
- 120 g soy yoghurt
Pickle Mayo Dip
- 350 g sunflower oil
- 10 g pickled gherkins, cut in pieces
- 20 g pitted black olives
- 10 g pickled pearl onions
- 10 g pickled capers
- 40 g roasted red peppers, preserved, cut in pieces
- 1 garlic clove
- 100 g soya milk
- 20 g Dijon mustard
- 2 pinches fine sea salt
- Nutrition
- per 1 piece
- Calories
- 1037.1 kJ / 247.9 kcal
- Protein
- 5.2 g
- Carbohydrates
- 8.4 g
- Fat
- 22.1 g
- Saturated fat
- 3.1 g
- Fiber
- 1.2 g
- Sodium
- 155.8 mg
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