1tablespoonwhite miso paste, (gluten free if required)
1clovegarlic, finely chopped or grated
1teaspoonolive oil
1teaspoonapple cider vinegar, (or substitute white vinegar or lemon juice)
½teaspoondried sage
½teaspoonliquid smoke, (optional, see recipe notes)
¼teaspoonground turmeric
¼teaspoonsalt
Oil for frying, or spray oil for oven baking, (I used grape seed oil)
Instructions
Preheat oven to 180C (350F).
Spread panko crumbs on a baking tray and bake for 5 minutes, stirring once or twice, until an even pale golden brown colour. Remove from oven and set aside to cool. If you're going to pan fry the nuggets, you can turn the oven off now. If you're going to oven bake them, turn the temperature up to 200C (390F).
Drain and rinse the jackfruit, then use your hands to pull it into pieces, discarding any seeds and tough bits as you find them.
Add chickpeas to the bowl of a food processor and pulse until a coarse but even texture. Don't over process them.
In a mixing bowl, stir chickpeas and jackfruit pieces together until evenly distributed.
In a small mixing bowl, combine aquafaba (the reserved liquid from the canned chickpeas), white miso paste, garlic, olive oil, vinegar, sage, liquid smoke, turmeric and salt. Stir until the miso paste has dissolved into the liquid.
Sprinkle the chickpea flour over the chickpea and jackfruit mixture, pour over the liquid mixture, then stir to combine everything evenly. The mixture will be very thick and sticky.
Use your hands to squeeze heaped tablespoonfuls of mixture into oblong nugget shapes. Push any chunky bits of jackfruit on the outside into the inner part of the nugget, so the outside holds together evenly. Roll the nuggets in the golden panko crumbs and set aside until ready to cook (at this stage you can put them in the fridge for up to a day, I haven't tested freezing them).
If frying, heat a neutral flavoured oil (such as grape seed oil) in a frypan (skillet) until hot. Fry nuggets in batches until golden on all sides.
If oven baking, spread crumbed nuggets on a baking tray, spray with oil and bake for 20 minutes, turning halfway through cooking time, until golden brown and crispy.
Serve nuggets while hot, with your favourite dipping sauce.