Healthy Vegetable Nuggets~ 30-35 pieces

In search for more healthy yet delicious recipes for J, I came across the vegetable nuggets. I always hear of friends making chicken nuggets but not vegetable ones. So this one is quite a good idea. Especially for mummies with picky eaters....definitely an awesome solution to get them eating their vegetables and yet the little ones can enjoy their favourite food! :)

J is not a picky eater, but I make it a point to offer him different varieties of food! I made these after dinner last night and baked some for hubby and I to try. They tasted so yummy, just like any regular commercially-made nuggets. And the best part of it, there's no seasoning but all natural flavours. For the adults or older kids, serve them with some chilli sauce or ketchup, and it's PERFECT!!!

So......shall not let you wait further...Here's the recipe:

Ingredients:

3 medium potatoes
50g carrot (diced)
75g broccoli
75g corn (removed from cob)
Olive oil
breadcrumbs (alt: cream cracker crumbs or blended oatmeal mixed with breadcrumbs)
plain flour
1 egg

Method:

1. Boil potatoes until soft and set aside to cool. Steam corn, carrot and broccoli in a pot of boiling water for 10 min. Leave to cool.

2. Blend the steamed corn, carrot and broccoli until fine. Mash the potato and add to the blended vegetable. Mix well. You can season with some black pepper.

3. Spread the mixture out onto a baking tray until about 1 cm thickness. Chill the mixture in the freezer for about 20min.

4. After 20 min, take the mixture out and cut into desired shapes using cookie cutters (alt: I got lazy towards the end and just spoon some mixture in my hand and flatten to make into shape like usual nuggets) If you find that as you work the mixture, it gets soft, pop the tray back into the freezer for about 10min and repeat the process.

5. Preheat oven at 180 degrees C. Meanwhile, dredge the nuggets in flour, followed by the egg wash then finally breadcrumbs and lay them on a wired rack. [This is to ensure that both sides are crispy]

6. Drizzle a bit of olive oil on each nugget and bake for 15-20 min or until golden brown.

7. Serve immediately.

** This recipe is great for freezing. After dredging the nuggets, store them in an airtight container, laying the layers with a piece of plastic bag (to prevent the nuggets from sticking together). And bake them only when you want to serve. You could probably keep these in the freezer for a month or so! :)

**For serving to adults, you can add some salt or herbs to make them more flavourful.


Original recipe came from Weelicious Recipes.