• Tracy Davies

Veggie Nuggets




These veggie nuggets are kid friendly and a great option for an after school snack, or an easy dinner option for those busy mid-week meals. They are quick and easy to make and are packed with delicious and nutritious vegetables, helping to make sure your little ones are getting the nutrients they need.



Ingredients

  • 1 cup grated carrots

  • 3 cups broccoli florets

  • 1 cup spinach

  • 1 garlic clove, crushed

  • 2 eggs

  • 2 cups breadcrumbs

  • 3/4 cups grated tasty cheese

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon black pepper

  • Oilive oil spray (for air fryer cooking)

  • 1 Tablespoon canola oil (for stove top cooking)



Directions

  1. Preheat air fryer to 200C.

  2. Steam broccoli for two minutes until tender, then set aside to cool.

  3. Place 1 1/2 cups of breadcrumbs along with all remaining ingredients into a food processor and blitz until well combined. The mixture should be moist and easily form a ball, if it is al little dry, keep adding one teaspoon of water and blitz until you get desired consistency.

  4. Scoop mixture into balls of desired size, then flatten slightly to form round discs.

  5. Place remaining 1/2 cup of breadcrumbs into a shallow bowl and coat each nugget in breadcrumbs.

  6. For air fryer cooking: lighlty spray the nuggets with oilive oil and place evenly in the fryer basket (you may need to do two batches). Bake for 10-15 minutes or until golden brown, turning halfway through to ensure even baking.

  7. For stove top cooking: heat the tablespoon of canola oil in a fry pan on high heat until sizzling. Place nuggets into oil and cook for 4 minutes on each side, or until golden brown (you may need to do two batches).

  8. The are best enjoyed fresh, served immediately with tomato sauce or other favourite dips. Leftovers can be stored in an airtight container in the freezer for up to a week, simply heat in the oven or air fryer to serve.




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