News article, 30. May 2023

Herb hummus and pork nuggets

Recipe of the month.

Photo: Danish Agriculture & Food Council

The recipe makes for an ideal snack or first course

Recipe by William Milsted

Ingredients

For 4

Nuggets
300 g pork fillet
2 cloves garlic
Salt and freshly ground pepper
2 tbsp paprika
1 dl olive oil
1½ dl wheat flour
2 eggs
150 g breadcrumbs
½l unflavoured oil

Herb hummus
200 g chickpeas
1 dl virgin olive oil
2 cloves garlic
½ lemon
½ dl tahini
2 handfuls mixed herbs (e.g. parsley, chives, tarragon and dill)
Salt

Accompaniments
500 g vegetable sticks, e.g. cucumber, carrots, cauliflower, sugar snap peas or blanched asparagus.

Method
The day before: Soak the chickpeas in cold water for a minimum of 10 hours. If you use tinned chickpeas, you will need 400 g. Do not soak them.

Cut the meat into 2×2 cm, and marinate in the crushed garlic, salt, pepper, paprika and olive oil for at least one hour in the fridge.
Boil the chickpeas for about 1 hour until tender. Mix with the oil, garlic, lemon juice, tahini, herbs and salt until it has a coarse texture.
Turn the meat in the flour then in the beaten egg and finally the breadcrumbs.
Heat the non-flavoured oil in a small pan to 175-185 degrees.
Add half the breaded nuggets and fry until golden (approx. 3 mins). Transfer to absorbent paper and sprinkle with salt. Repeat with the other half.
Enjoy the nuggets with the herb hummus.

Tips