1. Preheat oven to 180°c and place the breadcrumbs on a baking tray with some black pepper and a pinch of salt and cook for 5-7 minutes until the breadcrumbs are slightly golden. Set aside while you make the dipper filling.

2. While the breadcrumbs are cooking, heat a small frying pan on a low to medium heat and add the diced onion, pepper and garlic and cook for about 5 minutes.
3. Then add all of the ingredients from the pan, the black beans, 1 tbsp of salsa and the lentil flour food processor and pulse a few times until fully combined, but still slightly chunky. Add the sweetcorn and pulse another few times to mix.

4. For best results, rerigerate the mix for 25-30 minutes to set and firm before shaping them into dippers. This will make the texture easier to work with. No time for that? No problem, move on to the next step but you may need a little more flour, and dust your hands before moving on.

5. Once combined, separate into 12 equal size portions and shape into large nugget/ dipper shapes with your hands.
6. Add approximately half a tub of salsa to a ramakin
7. Dip your nuggets into the salsa, then press and roll them in the breadcrumbs until fully coated.
8. Place on a non-stick tray and repeat until all nuggets are coated. Cook on the middle shelf of the oven for 25 minutes.

Serve and enjoy!