Boekoeloekoe nuggets

Boekoeloekoe nuggets

Ingredients for 12-14 pieces

For the nuggets:
1 bag of basic mix + associated ingredients
500 ml sunflower oil
4 tbsp polenta (corn grits)

For the dip:
1 tbsp cottage cheese
1 tbsp mayonnaise
1 full tbsp curry
1 tbsp lemon juice
1/2 tbsp mustard
Pepper and salt

Preparation method

Prepare the basic mix according to the instructions on the package and place in the refrigerator for 15 minutes.

Make the dip by mixing all the ingredients in a bowl. Taste and season with salt and pepper.

Pour the sunflower oil into a sturdy stainless steel pan with a thick bottom and let it slowly heat up. Of course you can also prepare the nuggets in the deep fryer (180 degrees).

Spread the polenta over a flat plate. Remove the mixture from the refrigerator and form small nuggets (or burgers) with your hands. Mix them alternately with the polenta and place on a plate. Continue this until the mix is used.

Check whether the oil is hot enough by placing a small piece in the pan. When it floats and fizzes, the oil is at the right temperature.

Carefully place the nuggets in the oil with a slotted spoon. Fry until nicely browned. If it's going too fast, turn the heat down a bit. Remove from the pan and let it drain in a colander lined with kitchen paper. Serve with the dip.

Also delicious as a vegetarian meal with a green salad and potatoes.