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Golden nuggets with tomato and pomegranate ketchup

Packed yellow split peas and cauliflower, these crispy golden nuggets pair perfectly with the tangy, lightly spiced ketchup.

Golden nuggets


  • 220g yellow split peas 
  • 450g water 
  • 40g chickpea flour (gram flour) 
  • 100g cauliflower, grated 
  • 100g coconut milk or yogurt 
  • 1 tsp dijon mustard 
  • 1 small onion, chopped 
  • 1 clove of garlic, crushed 
  • salt and white pepper 
  • rapeseed oil 


  1. Fry the onion and garlic in the rapeseed oil until soft and fragrant (3 to 5 minutes). 
  1. Add the split peas and water and cook 40 minutes without salt. The should have evaporated and the peas should be tender.
  1. Add the grated cauliflower with the coconut milk and cook for 2 minutes more. 
  1. Blend or mash some or all of the mixture and add the chickpea flour and mustard. Mix well. (I like to blend half it so I still get the texture of the split peas and vegetables.)
  1. Shape into mix into a ball and flatten to about a ½ cm thick and cut into 6 or 8 ‘pie’ wedges 
  1. Dip the wedges into the chickpea flour and fry gently until golden brown on both sides. 
  1. Serve hot, warm or cold and dip into the homemade ketchup. 

Tomato and Pomegranate Ketchup 

This recipe is very flexible, experiment with other spices and vinegars. 


  • 400g of fresh tomatoes or 400g tin plum tomatoes, roughly chopped 
  • 40g white wine vinegar 
  • 40g brown sugar 
  • 3 tbsp pomegranate molasses or tomato puree for plain ketchup. 
  • 1 small onion, roughly chopped 
  • 2 cloves of garlic, roughly chopped 
  • Pinch of spices - cinnamon, chilli, coriander and allspice 


  1. Place all ingredients into heavy bottom pot and simmer gently for 30 minutes or until the ketchup thickens.  
  1. Blend with a hand blender. Pass through sieve for a smooth ketchup or leave coarse. 
  1. Keep for up to a month in the fridge. 

Contribution by:

Niall Murray
Chef lecturer
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Niall is a chef lecturer at City of Glasgow College.

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