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Lunchbox Inspiration: Nuggets vs No Meatballs

Yields1 Serving

<p style="font-family:trade-gothic-next-condensed;color: #154732">Serves: 1</p>
INGREDIENTS
Nuggets
 2 cocktail burger buns
 4 Fry's Chicken Style Nuggets
 2 Tbsp vegan mayo
 2 lettuce leaves, shredded
 1/4 cup grated carrot
 6 cucumber slices
 small handful of blueberries
Meatballs
 6 Fry's No-Meat Balls
 2 Tbsp sweet chilli sauce
 1/3 cup fresh pineapple chunks
 4 slices vegan cheese
 5 cherry tomatoes
 4 sugar snap peas
Nuggets
1

Bake the nuggets in a 180C oven or air-fryer for 6-8 minutes until the coating is crisp and the nuggets are cooked through.

2

Generously spread mayo on the insides of 2 cocktail burger buns.

3

Share shredded lettuce between the 2 buns, then add 2 nuggets per bun and top each with grated carrot before replacing the bun lid.

4

Use a star cookie cutter to cut shapes into 6 slices of cucumber.

5

Place all the food items into a lunchbox alongside a box of juice (optional) and seal.

Meatballs
6

Fry the No Meatballs in a medium pan or air-fryer for 6-8 minutes until cooked through.

7

Brush the balls with sweet chilli sauce and using small picks, skewer the No Meatballs and
pineapple chunks, allowing 2 balls per stick.

8

Use a heart cookie cutter to cut shapes into 4 slices of vegan cheese.

9

Place all the food items into a lunchbox alongside a box of juice (optional) and seal.

Nutrition Facts

Serving Size 4