Usual recipes for home made chicken nuggets call for a dousing in egg to bind the breadcrumbs to the meat. I've experimented using vegan egg replacer but it just tastes a bit 'gluey' and the crumbs went soggy - verdict: fail.
I found much better results by painting a thin layer of sunflower oil onto the meat, which helps the breadcrumbs to stick and makes for a crispier nugget. I shallow fried them first for a few minutes each side and then finished them in the oven to cook through.
Served with home made wedges and chunks of avocado, carrot, cucumber and red pepper.
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