Our favourite bit of tapas turned plant-based. Crispy nuggets spiked with smoky paprika béchamel and charred peppers. So moreish.
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Serves
2
Jarred Red Pepper
Olive Oil
Plain Flour
Smoked Paprika
Peri Peri Seasoning
Oat Milk
Panko Breadcrumbs
Mayonnaise
Salt
Vegetable Oil
Serves
2
Jarred Red Pepper
Olive Oil
Plain Flour
Smoked Paprika
Peri Peri Seasoning
Oat Milk
Panko Breadcrumbs
Mayonnaise
Salt
Vegetable Oil
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Step 1.
Drain your roasted peppers and pat them dry with paper towel. Halve lengthways and finely slice them.
Step 2.
Pour your olive oil into a small saucepan on a medium heat. Once hot, get your peppers in there and fry for a couple of minutes until fragrant.
Step 3.
Tip in 55g of your flour, smoked paprika, and 1 tsp of your PERi-PERi Salt, then cook out for 5 minutes. Gradually add 400ml oat milk, whisking until you have a smooth sauce.
Step 4.
Bring your mixture to a boil, then simmer for 5 minutes until it has thickened.
Step 5.
Pour your croqueta mix into a square tin and leave to set in the fridge for 4 hours.
Step 6.
Pour your remaining flour, oat milk, and breadcrumbs into a bowl each. Season your flour with a tsp of Nando's PERi-PERi Salt and stir to combine.
Step 7.
Roll your mixture into balls and dip them in your flour, oat milk, and breadcrumbs respectively.
Step 8.
Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 minutes until crisp and golden. Keep warm and repeat with your remaining croquetas.
Step 9.
Serve whilst still hot with your Nando's Vegan PERinaise.
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