Veggie nuggets

A perfect snack and lunch box option!

Aprons on? Let‘s Cook!

20 mins
20 mins

Include these in lunchboxes with a little dipping sauce or have in the fridge ready for when snack attacks hit!

Ingredients

  • 2 potatoes
  • 3 carrots
  • 100g peas (frozen is fine)
  • 1 onion
  • 2 cloves of garlic
  • 1 lemon
  • 50g flour + more for rolling (we used oat flour by whizzing up oats in a blender!)
  • Pinch of salt
  • Oil for frying

Equipment

  • Chopping board and knife
  • Grater
  • Wooden spoon
  • Large mixing bowl
  • Frying pan
  • Plate x 2
  • Kitchen roll

Allergens

None

Directions

1 Grate the potatoes and carrots and finely chop the onion and garlic cloves
2 Heat some oil in a frying pan on a low heat and gently cook the vegetables + the peas for 5-10 minutes until softened
3 Transfer into a mixing bowl and stir in the juice of a lemon (be sure to remove any pips!), the flour and a pinch of salt
4 Allow to cool and then use your hands to shape them into balls (make sure to wash your hands well first!). The mix should make around 12 nuggets but you can make them as big or as small as you like
5 If the mix is a bit sloppy just mix a little more flour until it holds together when you squeeze it
6 Place the balls onto a plate and pop in the fridge for 10 minutes
7 Next, scatter some flour onto another plate and roll the chilled nuggets in the flour, squishing them down a little into patty shapes
8 Rinse the frying pan and then heat some more oil to fry your nuggets
9 Fry for 3-4 minutes on each side and then leave to rest on some kitchen roll to soak up any excess oil. Eat once cool or store in an airtight container in the fridge or up to 3 days

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