Easy Honey-Lemon Veggie Nuggets
Crispy baked nuggets coated with a hot, zingy, sweet and sticky glaze.
- 325 g veggie nuggets frozen
- ⅓ cup honey
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Salt to taste
- 2 tsp cornflour
- 2 tbsp water
- 1 tbsp red chilli flakes
To bake the frozen veggie nuggets:
Preheat the oven to 220-degree Celsius. Line a baking tray with parchment paper.
Place the frozen veggie nuggets in a single layer on the lined baking tray. Place the tray in the oven and bake for 12-15 min or until they become slightly golden in colour.
After that take the tray out of the oven and place it over the kitchen counter to cool down slightly.
To make the honey-lemon sauce:
In a small bowl, add water and cornflour. Mix well and keep it aside.
Heat a saucepan over medium-high flame. Pour honey, lemon juice, lemon zest and salt to taste.
Give them a good mix. Bring to a simmer and cook for a minute.
Then pour cornflour slurry and stir vigorously for about half a minute or until the sauce thickens.
Add red chilli flakes and give it a good stir. Turn the flame off. Honey-lemon sauce is ready!
To make the honey lemon veggie nuggets:
Add the baked veggie nuggets into the saucepan. Toss well until all the nuggets a coated with the sauce.
Transfer them immediately to the serving bowl. Sprinkle red chilli flakes over them and serve hot!