Vegetable nuggets
- Replies 6
Are you looking for a tasty and healthy snack that doesn't skimp on flavour? Look no further than vegetable nuggets! Packed with various colourful and nutritious vegetables, these little nuggets of joy are perfect for veggie lovers and meat-eaters alike. And with their golden, crunchy exterior, you won't miss traditional meat-based nuggets. So get ready to indulge in a guilt-free snack that will have you coming back for more!
Ingredients:
1 medium gold sweet potato, peeled, coarsely chopped
1 head of broccoli, finely chopped
1/2 cup (60g) frozen peas
1/2 cup (80g) frozen corn
1/2 cup (60g) coarsely grated tasty cheddar
1 cup (150g) plain flour
2 eggs, lightly whisked
1 cup (75g) panko breadcrumbs
Instructions:
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Cook the sweet potato in a large saucepan with boiling water for 15 minutes or until tender. Then, add the broccoli and cook for another 5 minutes or until bright green. Drain well and mash the vegetables using a potato masher until almost smooth. Add the peas, corn, and cheddar. Stir to combine.
3. Shape the mixture into 12 nuggets. Place the flour, egg and breadcrumbs in separate bowls. In separate bowls, place the flour, egg, and breadcrumbs. Dip each nugget into the flour first, turning it to coat it lightly, then dip it into the egg, and finally coat it in breadcrumbs. Place the coated nuggets on the lined tray. Repeat with the remaining nuggets.
4. Spray the nuggets with olive oil spray and bake, turning the nuggets halfway through cooking, for 20 mins or until golden brown and crisp.
5. Serve immediately.
Optional Extras:
For an extra flavour boost, try sprinkling a bit of garlic powder, smoked paprika or dried herbs onto the nuggets before baking. You can also serve the nuggets with tzatziki or sour cream for dipping. Or, for a more indulgent treat, try coating the nuggets in grated parmesan and serving them with garlic aioli. Enjoy!
.png){kind=icon}
