Crunchy Veggie Nuggets
Introducing my game-changing recipe for Crunchy Veggie Nuggets! Say goodbye to mealtime battles with your fussy little eaters – these nuggets are not only irresistibly crispy but also packed with a medley of nutritious veggies. Get ready to turn veggies into the star of the show and make mealtime a breeze!
DIETARY: VEG, GF, NF
ALLERGENS: Dairy, Eggs
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
MAKES: 28 nuggets
PREP: 30 mins (+ 1-2 hours in the freezer)
COOK: 25-30 mins
EQUIPMENT: High-speed food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 2 medium-sized carrots, peeled and cubed | |
| 75g cauliflower florets, chopped | |
| 75g broccoli florets, chopped | |
| 70g frozen organic corn | |
| 70g frozen peas | |
| 1-2 garlic cloves, peeled | |
| 250g sweet potato puree (cold) | |
| 120g grated cheese | |
| 1 tsp onion powder | |
| Sea salt and pepper, to taste |
Coating
| 160g chickpea flour | |
| 3 eggs | |
| 1 1/2 cups rice breadcrumbs | |
| Extra virgin olive oil, for baking |
Directions
1.
Steam carrots, cauliflower, broccoli, corn, and peas for about 10 mins or until tender. Drain well on paper towel and allow to cool completely.
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2.
Place steamed vegetables and garlic in a food processor and pulse until finely chopped.
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3.
Mix in sweet potato mash, grated cheese, onion powder, salt, and pepper.
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4.
Spoon mixture into a lined baking tray and spread evenly to about 2cm thickness. Place in the freezer for 60 minutes.
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5.
Preheat oven to 180° and line a baking tray with baking paper.
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6.
Remove tray from freezer and cut mixture into individual nuggets using a knife or cookie cutters.
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7.
Whisk eggs in a bowl and pour flour and breadcrumbs into 2 separate bowls.
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8.
Dip each nugget first in flour, then in egg, and finally in breadcrumbs.
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9.
Arrange nuggets on baking tray, drizzle with olive oil and bake for about 25-30 mins, or until golden brown and crisp. Alternatively, fry the nuggets in some olive oil from both sides for about 2-3 mins.
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10.
Allow to cool, then serve with your favourite dip.
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Notes
Mandy’s serving suggestion: Serve nuggets with your favourite dip and a salad on the side.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Allergies: For an egg-free version: Swap egg for a store-bought egg replacer. For a dairy-free version: Swap grated cheese for ½ cup of nutritional yeast or leave out.
Easy ingredient swaps: Swap chickpea flour for flour of choice. Swap vegetables for seasonal vegetables of choice.
Additional boosters: Add 1 cup of cooked chickpeas to the mixture before processing.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Make sure the vegetables have been pureed to a fine consistency.
