Veggie Nuggets
Veggie Nuggets
Ingredients
For the Nuggets
- 100 grams carrots, chopped into small pieces
- 100 grams potatoes, chopped into small pieces
- 100 grams broccoli, chopped into small pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons corn flour
For the Coating
- 1 cup flour
- 2 eggs, beaten
- 1 cup bread crumbs
For Frying and Serving
- as needed oil, for frying
- as needed sauce, for serving
Instructions
- 1
Chop 100 grams of carrots, 100 grams of potatoes, and 100 grams of broccoli into small, uniform pieces.
⏱️ 5 min
- 2
Bring a pot of water to a rolling boil. Carefully add the chopped carrots, potatoes, and broccoli to the boiling water.
⏱️ 2 min•🌡️ 100
- 3
Boil the vegetables for 10 minutes, or until they are tender when pierced with a fork.
⏱️ 10 min•🌡️ 100
- 4
Carefully drain the boiled vegetables thoroughly using a colander, ensuring all excess water is removed.
⏱️ 1 min
- 5
Transfer the boiled and drained vegetables to a large mixing bowl. Mash them until smooth using a potato masher or a fork.
⏱️ 3 min
- 6
Add 1 teaspoon of salt and 1 teaspoon of black pepper to the mashed vegetables. Mix well to distribute the seasonings.
⏱️ 1 min
- 7
Add 2 tablespoons of corn flour to the vegetable mixture.
⏱️ 1 min
- 8
Using a spatula or your hands, mix all the ingredients together thoroughly until well combined and a cohesive, firm mixture is formed.
⏱️ 2 min
- 9
Take small portions of the vegetable mixture and shape them into nugget forms by hand. Aim for consistent size and shape.
⏱️ 5 min
- 10
Prepare three separate bowls for the breading process: one with 1 cup of flour, one with 2 beaten eggs, and one with 1 cup of bread crumbs.
⏱️ 2 min
- 11
Take each formed nugget and first dip it into the flour, ensuring it is fully coated. Gently shake off any excess flour.
⏱️ 3 min
- 12
Next, dip the flour-coated nugget into the beaten egg, allowing any excess egg to drip off.
⏱️ 3 min
- 13
Finally, coat the egg-dipped nugget thoroughly with bread crumbs, pressing gently to ensure they adhere well.
⏱️ 3 min
- 14
Place the breaded nuggets on a tray or plate, ensuring they do not touch each other.
⏱️ 1 min
- 15
Heat a sufficient amount of oil in a pan over medium-high heat for frying. Once the oil is hot (a small piece of breading should sizzle immediately), carefully place the nuggets into the pan, ensuring not to overcrowd it. Fry the nuggets for 3-5 minutes per side, or until they turn golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 175
- 16
Remove the cooked veggie nuggets from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve them hot with your preferred dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Veggie Nuggets
For the Nuggets
- 100 grams carrots, chopped into small pieces
- 100 grams potatoes, chopped into small pieces
- 100 grams broccoli, chopped into small pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons corn flour
For the Coating
- 1 cup flour
- 2 eggs, beaten
- 1 cup bread crumbs
For Frying and Serving
- as needed oil, for frying
- as needed sauce, for serving
Instructions
- 1
Chop 100 grams of carrots, 100 grams of potatoes, and 100 grams of broccoli into small, uniform pieces.
⏱️ 5 min - 2
Bring a pot of water to a rolling boil. Carefully add the chopped carrots, potatoes, and broccoli to the boiling water.
⏱️ 2 min•🌡️ 100 - 3
Boil the vegetables for 10 minutes, or until they are tender when pierced with a fork.
⏱️ 10 min•🌡️ 100 - 4
Carefully drain the boiled vegetables thoroughly using a colander, ensuring all excess water is removed.
⏱️ 1 min - 5
Transfer the boiled and drained vegetables to a large mixing bowl. Mash them until smooth using a potato masher or a fork.
⏱️ 3 min - 6
Add 1 teaspoon of salt and 1 teaspoon of black pepper to the mashed vegetables. Mix well to distribute the seasonings.
⏱️ 1 min - 7
Add 2 tablespoons of corn flour to the vegetable mixture.
⏱️ 1 min - 8
Using a spatula or your hands, mix all the ingredients together thoroughly until well combined and a cohesive, firm mixture is formed.
⏱️ 2 min - 9
Take small portions of the vegetable mixture and shape them into nugget forms by hand. Aim for consistent size and shape.
⏱️ 5 min - 10
Prepare three separate bowls for the breading process: one with 1 cup of flour, one with 2 beaten eggs, and one with 1 cup of bread crumbs.
⏱️ 2 min - 11
Take each formed nugget and first dip it into the flour, ensuring it is fully coated. Gently shake off any excess flour.
⏱️ 3 min - 12
Next, dip the flour-coated nugget into the beaten egg, allowing any excess egg to drip off.
⏱️ 3 min - 13
Finally, coat the egg-dipped nugget thoroughly with bread crumbs, pressing gently to ensure they adhere well.
⏱️ 3 min - 14
Place the breaded nuggets on a tray or plate, ensuring they do not touch each other.
⏱️ 1 min - 15
Heat a sufficient amount of oil in a pan over medium-high heat for frying. Once the oil is hot (a small piece of breading should sizzle immediately), carefully place the nuggets into the pan, ensuring not to overcrowd it. Fry the nuggets for 3-5 minutes per side, or until they turn golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 175 - 16
Remove the cooked veggie nuggets from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve them hot with your preferred dipping sauce.
⏱️ 2 min