20 Jalapesco Nuggets with pollock and red jalapenos
3 red peppers
350 g cooked chickpeas
1 bunch of coriander
1 portion of waffle batter
Salt and pepper
150 g baby spinach
200 ml buttermilk
200 ml water
1 tbsp sugar
350 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
125 g butter
Waffles: Mix the spinach with the buttermilk, water, eggs and sugar.
Add the flour, baking powder and bicarbonate of soda and stir until it becomes a uniform mass.
Leave the batter to sit for 30 minutes in the fridge. Add the melted butter and the batter is ready.
Bake the waffles in a waffle iron for about 4 minutes at medium heat. Keep them warm and covered in the oven.
Bake the 20 nuggets for about 18 minutes at 185°C.
Roughly cut the peppers into large pieces and grill them in a griddle for 2-3 minutes on either side. Fold them in the drained chickpeas and coarsely chopped coriander and season with salt and pepper.
Divide the waffles, nuggets and pepper mix into 10 portions and serve immediately.