Preheat oven to 170oC
Peel and cut sweet potato into uniform pieces and steam.
Mash with salt and a little olive oil, add the Egg White Replacer and mix together.
Combine Low Protein Baking Mix with the onions, eggplant, red chillies, mixed chopped herbs together, add 1 teaspoon of Low Protein Baking Mix and coat all pieces.
Then add to the potato mash and fold together.
Form nuggets with wet hands into 200g portions, smaller or larger if you wish.
Formed nuggets can be frozen at this stage.
Crumb the nuggets by rolling each in the All Purpose Baking Mix reserved for crumbing, then the Egg White Replacer/water mixture and then the crumbed Low Protein Part Baked Bread Rolls, always put the finished crumbed mixture onto kitchen paper towel ready to be pan-fried.
Heat a non-stick pan and use 1 teaspoon of oil per nugget to lightly fry them, remember you do not need to ‘cook’ the nuggets, only brown them.
Turn over to brown both sides.
If you have made the nuggets thick you may wish to have a warm to hot oven ready to heat all the way through and then they’ll be ready to eat. (Keep an eye on them if you are heating them in the microwave as they will tend to explode).
When ready to serve, either mash chop or slice the avocado, add lemon juice and a drizzle of olive oil. Slice, quarter or dice the tomatoes, add to the avocado and then the shallots, which will make a salsa, serve on top of your nuggets plus a side salad of your choice and the ‘Creamy-Sauce’.
Sauté the garlic and the onions together
Reduce the heat and add the cream (if permitted – rice milk and Low Protein Drink Mix powder are great substitutes)
The add the Egg White Replacer and (additional) Low Protein Drink Mix powder and cheese and simmer the sauce until it is thicker (reduced)
Season with salt and pepper and serve with the nuggets.