Crunchy Veggie Nuggets

Introducing my game-changing recipe for Crunchy Veggie Nuggets! Say goodbye to mealtime battles with your fussy little eaters – these nuggets are not only irresistibly crispy but also packed with a medley of nutritious veggies. Get ready to turn veggies into the star of the show and make mealtime a breeze!

Crunchy Veggie Nuggets

DIETARY: VEG, GF, NF 

ALLERGENS: Dairy, Eggs

AGE GROUP: 8 months+

DIFFICULTY LEVEL: Beginner

MAKES: 28 nuggets

PREP: 30 mins (+ 1-2 hours in the freezer)

COOK: 25-30 mins

EQUIPMENT: High-speed food processor 

INGREDIENTS:

2 medium-sized carrots (200g), peeled and cubed 

½ cup (75g) cauliflower florets, chopped 

½ cup (75g) broccoli florets, chopped 

½ cup (70g) frozen organic corn 

½ cup (70g) frozen peas 

1-2 garlic cloves (10g), peeled 

1 cup (250g) sweet potato puree (cold) 

1 cup (120g) grated cheese 

1 tsp (4g) onion powder 

Sea salt and pepper, to taste 

Coating: 

1 cup (160g) chickpea flour 

3 eggs 

1 ½ cups rice breadcrumbs 

Extra virgin olive oil, for baking 

METHOD:

1. Steam carrots, cauliflower, broccoli, corn, and peas for about 10 mins or until tender. Drain well on paper towel and allow to cool completely.

2. Place steamed vegetables and garlic in a food processor and pulse until finely chopped. 

3. Mix in sweet potato mash, grated cheese, onion powder, salt, and pepper. 

4. Spoon mixture into a lined baking tray and spread evenly to about 2cm thickness. Place in the freezer for 60 minutes. 

5. Preheat oven to 180° and line a baking tray with baking paper. 

6. Remove tray from freezer and cut mixture into individual nuggets using a knife or cookie cutters. 

7. Whisk eggs in a bowl and pour flour and breadcrumbs into 2 separate bowls. 

8. Dip each nugget first in flour, then in egg, and finally in breadcrumbs. 

9. Arrange nuggets on baking tray, drizzle with olive oil and bake for about 25-30 mins, or until golden brown and crisp. Alternatively, fry the nuggets in some olive oil from both sides for about 2-3 mins. 

10. Allow to cool, then serve with your favourite dip.

Mandy’s serving suggestion: 

Serve nuggets with your favourite dip and a salad on the side. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. 

TIPS:

• Allergies: 

  For an egg-free version: Swap egg for a store-bought egg replacer. 
  For a dairy-free version: Swap grated cheese for ½ cup of nutritional yeast or leave out. 

• Easy ingredient swaps: 
  Swap chickpea flour for flour of choice. 
  Swap vegetables for seasonal vegetables of choice. 

• Additional boosters: 
  Add 1 cup of cooked chickpeas to the mixture before processing. 

• Baby-friendly version: 

  Serve mashed or in finger food-sized pieces. 

• For fussy eaters: 
  Make sure the vegetables have been pureed to a fine consistency.
   

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