I can’t resist a good competition, especially when it involves cooking and photographing food! I’ve been enjoying eating fibre-packed beans and pulses lately, so turned to them for this vegetarian gluten free entry for the cereal company, Nature’s Path. I never heard who won. I guess it wasn’t me!
Cajun Sunrise Dippers
The gentle sweetness and crunch of the cereal pairs with warm spices and a melty middle for this vegetarian/vegan dish. It works wonderfully as a sharing plate to dip in your favourite barbecue sauce, or snuggled in a gluten free or lettuce wrap with creamy avocado for a filling main course.
Makes 24 dippers/serves 4-6
Ingredients
- 1 small red onion, finely sliced
- 1 clove of garlic
- 1 cooked medium sweet potato
- 1 tin of black beans
- kernels sliced from 1 corn cob, or 1 tin of sweetcorn
- 2 tsp cajun seasoning or 1tsp paprika, 1/2 tsp fennel. 1/2 tsp cumin
- A squeeze of lime
- 3 cups of Mesa Sunrise cereal
- 1 cup of gluten free flour blend
- 1 cup of your preferred milk (we used almond)
- oil for cooking
- barbecue sauce or guacamole to serve
Method
- Finely slice and gently fry the red onion and garlic to soften
- When cool, combine with the beans, sweetcorn, sweet potato and spices in a food processor, and pulse until well combined (alternatively mash together in a large bowl with a potato masher)
- Taste and season the mixture with salt, pepper and lime juice.
- Take walnut-size pieces of the mix and shape into nuggets. Chill in the fridge.
- Whilst chilling, preheat the oven to 200 degrees centigrade; and prepare the crumb coating by crushing the Mesa Sunrise to a fine crumb using a mortar and pestle or end of a rolling pin. Place in a bowl, and the milk and flour in separate bowls.
- Take each nugget and dip to cover in flour, followed by the milk, and finally the Mesa Sunrise crumbs.
- Place on an oiled baking sheet and cook for 15-20 minutes, turning half way through to colour evenly.
- Serve with barbecue sauce or guacamole; or in your favourite gluten free wrap.
