Vegetable Nuggets

Difficulté 2/5

Makes 16 nuggets • Prep. : 20 min • Cooking : 15 min • Recipe by Vegelizious

  • -100g carrots, grated
  • -140 g frozen broccoli
  • -130 g breadcrumbs (plus about 30 g for coating)
  • -100 g chickpeas, drained
  • -20 g cheddar, grated
  • -1 egg
  • -1 tsp dried oregano
  • -1 tsp smoked paprika powder
  • -1 tsp garlic powder
  • -½ tsp onion powder
  • -Salt
  • -Pepper
  • -Ketchup
Vegetable Nuggets

  1. 1Peel and grate the carrots. Defrost the broccoli in the microwave or cook in boiling water for 5 minutes. Finely chop the broccoli.
  2. 2Squeeze the grated carrots and chopped broccoli in a clean tea towel to remove any excess liquid. Place in a large mixing bowl.
  3. 3Mash the chickpeas with a fork. Add the mashed chickpeas, grated cheddar cheese, dried oregano, smoked paprika powder, garlic powder, onion powder, salt and pepper to the vegetable bowl. Mix well to combine.
  4. 4Add 130g of the breadcrumbs and the egg. Mix until well combined and the mixture holds together easily. Add more breadcrumbs if necessary.
  5. 5Take small portions of the mixture and use your hands to form nuggets. Put the rest of the breadcrumbs on a plate. Roll each nugget in the breadcrumbs until evenly coated, pressing gently so that the breadcrumbs stick to the surface.
  6. 6Place the coated nuggets on a baking sheet lined with parchment paper. Bake in the oven at 200 C for 15-20 minutes, or until the nuggets are golden brown and crispy on the outside. Turn halfway through.
  7. 7If pan-frying, heat a generous amount of rapeseed oil in a pan and carefully place the nuggets in the hot oil. Fry for about 3 minutes on each side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
  8. 8Serve the crispy vegetable nuggets with Ketchup or any other sauce you like.
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