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#Veggie nugget free

Allow to cool for 5 minutes then add the egg, cheese and flour.

Add the lentils and water (Images 5 and 6).

Add the olive oil to a fry pan over medium heat (Image 3).

Grate the zucchini and carrots (Image 1).

This recipe is simple to make! Let's get started.

PLEASE ADD SALT AND PEPPER if you aren't giving these to babies.

semolina- look for fine semolina when making this- the finer crumb works better with the nuggets and makes a good crumb.

Don't have a leek? Swap for onion or spring onion! Leek is also nicer for kids due to the way it softens.

leek-has a sweeter flavour than onion and cooks down better.

zucchini, carrots- you can swap these for any veggies you like!.

red lentils- these are so essential to this recipe as you cook them completely until almost soft and they for the basis for the whole thing working.

easy to reheat in the oven so they don't lose their crunch.

soft interior texture, perfect for toddlers and kids.

easy to eat and perfect for dipping (even in something like our yummy Tzatziki- kid friendly dip!).crumbed without major dredging and crumbing, just with semolina.My kids eat them with servings of veggies and also a serve of protein. Serve with your favourite dipping sauce.6 Veggie Nuggets Why you're going to love this recipeĪre these hidden veggies? Actually, I'm not really a veggie smuggler, so the idea behind these isn't so much to hide the veggies, but more so to make something entirely veggie that has a familiar shape and texture that could go as a dinner side.Once you have made all your nuggets, heat a little more olive oil in a fry pan and fry the patties until they are warmed through and brown on both sides.Form nuggets from your veggie mixture and coat them with breadcrumbs. Combine the other tablespoon of herbs with the breadcrumbs in a shallow dish.If your mixture is too dry add another egg, if it is too wet add some breadcrumbs until it is of a consistency that you can roll into balls and squish into nuggets.Add the veggie mixture to the mashed potatoes along with a tablespoon of fresh or dried herbs (whatever you have on hand), salt and pepper to taste, and an egg.Add the broccoli and spinach to the carrot mixture and cook until everything is nicely softened, mash the broccoli slightly as you cook it.Add the grated carrot and cook on a medium heat until the carrot is nice and soft.While potatoes are cooling add a little olive oil to a medium sized pan and cook the onion and garlic until they are soft and translucent.Steam or microwave the spinach until soft (I put it in with the broccoli!).Steam or microwave the broccoli until it is quite soft but not falling apart.Boil and mash the potatoes and allow to cool.

#Veggie nugget free

The exact amounts in this recipe will vary according to how many nuggets you want to make, and feel free to substitute other veggies to add to the potato base.

Lucky for my husband, I happened to put a few in the freezer to see how well they’d freeze (and they freeze well) so I cooked up a few more while the sun was still shining, and turned them into a monster lunch for Noah. I’m going to have to start labeling my fridge containers like I am a uni student living in a share house – “Blog post, DO NOT EAT!’ I am pretty sure Not Quite Nigella and Averie Cooks don’t have to deal with peckish husbands who snack on their blog posts in the middle of the night! But that’s how it is at our place. I am pretty sure these things don’t happen to the real food bloggers. Him – I got hungry last night while I was watching a movie. Me – Do you know what happened to the left-overs from dinner that were in the red container? So, this morning rolls around, the sun is shining, our family room is filled with glorious, good photo taking, light so I go to the fridge to grab the veggie nuggets and they are gone.

I made some delicious little veggie nuggets for dinner last night, and before the ravenous hoards scoffed the lot, I hid a couple in a container in the fridge so I could photograph them in better light this morning. Yep, you read that right, my husband ATE my blog post.