Vegan and gluten free chicken nuggets!

Cut the mushrooms into half.

For the batter, mix all ingredients. Slowly whisk in 500 ml water whisk to combine and get rid of any lumps. Add all spices.

Heat about 15 cm depth of oil in a heavy-based pan over a medium heat.

Prepare two bolls. One for gram flour, second for cornflakes. Coat mushrooms with the gram flour and dust with a little cornflakes.

Start frying the "chicken", a few nuggets at a time. Fry for about 10 minutes, until crisps and golden brown on the base, then turn over and cook for another minute or two.