Big Batch Veggie Nuggets

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Veggie NuggetsFor reasons unbeknown to me, my son won’t eat anything even remotely resembling a nugget.  Chicken nuggets and  fish fingers, whether store bought or homemade, are snubbed at every turn.  Still, I find myself drawn to ‘nugget’ recipes, believing them to be the Holy Grail of toddler food (just not my toddler apparently!).

These are chocka block full of vegetables and taste great!   Even if your toddler won’t eat them, I guarantee you will!

Ingredients:

For the Nuggets:

2 large potatoes – peeled and cut into chunks

2 carrots – peeled and cut into chunks

1 small head of broccoli – cut into florets

Kernels from one fresh corn on the cob

1/2 tsp sea salt

1 small garlic clove – peeled

1/4 cup fried onion flakes (or onion powder, or half a fresh onion, diced and fried.  I’m addicted to the jars of crispy, fried onion at the moment, and use them at every opportunity!)

2 T fresh parsley

1/4 cup semi dried tomatoes (optional, but yummy!)

For the coating:

1/4 cup flour (I use gluten free)

2 large eggs – whisked

1 cup breadcrumbs (again, I used gluten free with no problem; just whizzed up some stale bread in the blender).

veggie nuggets mix

Method:

Nuggets:

  1. Steam or boil the carrot and potato and garlic clove until soft.
  2. Steam/boil the broccoli and corn until soft.
  3. Once cooked, mash the potato.
  4. Once cooked, add the carrot, corn, broccoli, garlic, parsley and semi dried tomatoes to a food processor and chop very finely.
  5. Mix the processed veg in with the mashed potato.
  6. Line a baking tray with paper and spread the mix out to around 2cm thick (or thicker if you like a bigger nugget!)
  7. Freeze for an hour.

veggie mix 2

To Coat:

  1. In three separate bowls, place the eggs, flour and breadcrumbs.
  2. Taking your mix out of the freezer, use a biscuit cutter, or knife, cut into nugget shapes. If you’re anything like me, you’ll have to forage through your child’s Play-dough stuff for your biscuit shapes! Using a shape to cut, you’ll have excess mix. I shaped that into a rectangle and popped back in the freezer for another 30 minutes, for slicing into rectangular nuggets.  This ensures no wastage.  The size cutter I used made around 24 nuggets, with another 8 cut as rectangles from the remnants.  You could get around 50 or so nuggets if you cut them smaller, or used a smaller cutter.
  3. Working fairly quickly so the mix doesn’t soften and become hard to manage, coat with the flour, eggs, then breadcrumbs and place on a new baking sheet (if you line it with foil, you’ll ensure a crispy nugget on all sides)

veggie mix 3

(if you’re planning on freezing these, place them back on the paper lined tray at this point, freeze for half an hour, then put in zip lock bags to freeze for up to 3 months)

veggie mix 4

  1. Lightly brush or spray the nuggets with olive oil (or the oil of your choice) then bake for 10-15 minutes at 180 degrees.  To give them a nice crisp, pop them under a hot grill for a further 1 or 2 minutes.
  2. Serve with homemade (or store bought) tomato sauce, or whatever dipping sauce you like!  I love them as lunch with a light, green salad.
  3. The veggies you use to mix through the mash are entirely up to you!  I’m thinking you could add cheese to the dredging flour, or do a stronger flavour combo (maybe curry powder or other spice powders) that will be more appealing to adults.  These are slightly bland (particularly without the tomatoes) but that tends to suit fussy little eaters!

veggie nuggets

 

(recipe adapted from here)

 

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