If you want a fun and easy way to feed your kids a healthy finger food, then we have the perfect recipe just for you. Kids can’t resist delicious crunchy nuggets. Instead of using meat, this recipe uses a mixture of seasoned vegetables, coated with breadcrumbs, then broiled until crisp and golden brown. The fun part is you can easily shape the veggie mixture into cool shapes using cookie cutters. Processed veggie nuggets are found in the freezer section of any grocery store but they can contain fillers and preservatives that can harm your kids’ health. Store-bought ones are also expensive so making them at home will definitely save you money. These delicious and healthy veggie nuggets will surely be your kids’ next favorite food. Be truly satisfied as you watch your kids gobble up on the veggie nuggets that are rich in vitamins and minerals.
Ingredients:
This recipe takes about 30 minutes to make. The veggie mixture needs to freeze for 1 hour. Serves 5 to 6.
• 2 large russet potatoes, peeled and cubed
• 2 medium carrots, peeled and cubed
• 1 cup of broccoli florets
• ½ cup of frozen corn kernels, defrosted
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ cup of flour
• 2 eggs, beaten
• 1 cup of breadcrumbs
Instructions:
Steam the potatoes and carrots for 15 minutes.
Add the broccoli florets and steam for another 5 minutes.
Put the carrots, broccoli and corn in a food processor.
Blend until the vegetables are finely chopped.
Put the steamed potatoes in a large mixing bowl and mash them.
Add chopped vegetables, garlic powder, onion powder, and salt.
Mix well until all the ingredients are well blended.
Spread the mixture into a 1/2 inch thickness on a baking sheet.
Place the baking sheet in the freezer for 30 minutes.
Cut the vegetable mixture into shapes using cookie cutters.
Coat the pieces with flour, dip them in egg, then coat them with breadcrumbs.
Place the coated veggie pieces on a pan and freeze for 30 minutes before cooking.
Place the veggie nuggets on a cookie sheet and broil in the oven for 2 minutes on each side.
Transfer the veggie nuggets on a plate and serve with your favorite dipping sauce.
Ideas And Tips:
If your oven doesn’t have a broiler, you can bake the veggie nuggets at 450F for 10 minutes. Turn the nuggets over halfway through the cooking time. You can also pan-fry the veggie nuggets with a little drizzle of oil over medium heat for 10 minutes or until golden brown on all sides.
If you can’t have eggs or dairy, you can substitute it with non-dairy milk.
For the coating, you can also use panko, ground oats or ground cornflakes.
You can substitute potatoes with sweet potatoes or pumpkin.
You can also add kale, spinach, zucchini, cauliflower, peas, celery, mushrooms or tofu.
You can freeze the veggie nuggets for up to 3 months in an airtight container or a zip-lock bag.
images – https://www.youtube.com/watch?v=nMf920BFmr0