VEG NUGGETS RECIPE
Steps:
- Pulse 3/4 cup rice flakes or poha finely using a mixer grinder or blender.
- Boil or steam 2 large potatoes, 1 medium carrot and 3/4 cup green peas. Once done, peel and mash the veggies thoroughly.
- To the mashed veggies add 1/2 teaspoon red chili powder, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon garam masala powder, 3 tablespoons chopped coriander leaves and salt to taste.
- Add 1 cup grated cheese and mix well.
- Now add 3 tablespoons poha crumbs and mix well. Try shaping a nugget and add one more tablespoon poha crumbs if it doesn't hold shape.
- Mix 2 tablespoon corn flour in 1/4 cup water without lumps.
- Pinch a small ball from the vegetable mixture into nuggets.
- Dip the shaped nugget in the cornflour slurry. Roll over the remaining poha crumbs well.
- Heat oil for deep frying. Once the oil is hot slide the nuggets gently and fry till it turns crispy and golden. Drain in a kitchen towel and serve hot.
Nutrition Facts : ServingSize 3 servings, Calories 346 kcal
VEGGIE NUGGETS RECIPE BY TASTY
Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
- Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
- Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
- Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
- Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams
VEGETABLE NUGGETS RECIPE | VEGGIE NUGGETS RECIPE | NUGGETS VEG | NUGGETS VEGGIE
easy vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie
Provided by HEBBARS KITCHEN
Categories Snack
Number Of Ingredients 21
Steps:
- firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas and ½ capsicum.
- also add 2 potato, 2 tbsp paneer and ½ tsp ginger garlic paste.
- further, add ¼ tsp pepper powder, ½ tsp chilli flakes, ½ tsp mixed herbs, ½ tsp chaat masala and ½ tsp salt.
- mix well making sure all the vegetables are well combined.
- now add ¼ cup bread crumbs and mix well.
- mash and mix forming a soft dough.
- to prepare corn flour slurry, take 2 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper powder and ½ tsp salt.
- mix well with ¼ cup water forming a smooth batter.
- now pinch a small ball sized vegetable mixture and shape well.
- dip in corn flour slurry coating uniformly.
- now roll into panko bread crumbs to get crispy outer covering.
- deep fry in hot oil keeping the flame on medium.
- stir occasionally, without breaking the nuggets.
- fry until the vegetable nuggets turn crispy and golden brown.
- drain off over kitchen paper to remove excess oil.
- finally, enjoy vegetable nuggets with tomato sauce.
MIXED VEGETABLE NUGGETS RECIPE BY TASTY
Here's what you need: water, flax meal, broccoli, carrots, cauliflower, salt, pepper, onion powder, garlic, bread crumbs
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
- In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
- Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.
- Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
- Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.
- Bake for 20 minutes, flipping halfway, until golden brown.
- Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
- Allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 57 grams, Fat 4 grams, Fiber 7 grams, Protein 11 grams, Sugar 7 grams
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