Veggie nuggets

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45min

These veggie nuggets are ideal for using up leftover vegetables. Perfect for lunchboxes or at a children's party.

These veggie nuggets are ideal for using up leftover vegetables. Perfect for lunchboxes or at a children's party.
Kitchen must haves
Ingredients

What do you need?

Quantity: Not applicable

Lunchbox
3 veggie nuggets
1/4 cucumber
1 slice of ham

For 8 veggie nuggets
1 large potato (or a leftover)
2 young carrots, 1 shallot
1 tablespoon olive oil
1 sprig of thyme
2 sage leaves
1 ear of corn (or 1 can of organic corn kernels)
1/4 broccoli
2 eggs
2 tablespoons finely chopped fresh parsley (optional)
1 handful of grated cheese (optional)
flour, breadcrumbs
4 tablespoons sunflower oil

For the party
Serve with a beetroot dip (kid's version)
3 pickles
2 tablespoons mayonnaise
2 tablespoons finely grated raw beetroot
a few finely chopped tarragon leaves

Snack time
apple candies

Afternoon snack
raspberries
4 slices of cake, with yogurt and crushed strawberry and raspberry candies

Lunchbox
3 veggie nuggets
1/4 cucumber
1 slice of ham

For 8 veggie nuggets
1 large potato (or a leftover)
2 young carrots, 1 shallot
1 tablespoon olive oil
1 sprig of thyme
2 sage leaves
1 ear of corn (or 1 can of organic corn kernels)
1/4 broccoli
2 eggs
2 tablespoons finely chopped fresh parsley (optional)
1 handful of grated cheese (optional)
flour, breadcrumbs
4 tablespoons sunflower oil

For the party
Serve with a beetroot dip (kid's version)
3 pickles
2 tablespoons mayonnaise
2 tablespoons finely grated raw beetroot
a few finely chopped tarragon leaves

Snack time
apple candies

Afternoon snack
raspberries
4 slices of cake, with yogurt and crushed strawberry and raspberry candies
Preparation method

How do you make this?

These veggie nuggets are ideal for using up leftover vegetables. Use vegetables that are nicely cooked. With a tasty beetroot dip, they will definitely be a hit at a children's party.

Steam the potato until cooked in its skin and peel it.

Scrape the carrots and cut them into pieces.

Peel the shallot and cut it into pieces.

Place the carrots and shallot just under water and add the olive oil.

Add the thyme and sage and let it cook until the vegetables are soft.

Boil the corn on the cob in a large pot of water. A young corn cob is cooked in 7 minutes, larger and older cobs take twice as long. The corn is done when you can easily remove the kernels from the cob.

Cut equal-sized florets from the broccoli and cook them until soft. Drain the broccoli florets and rinse them under cold water. Pat them dry with paper towels.

Mash the vegetables and add 2 egg yolks.

Optionally add the fresh parsley and cheese.

Whisk the egg whites in a bowl. Put some flour in one bowl and some breadcrumbs in a third bowl.

Take a fork and fill a cookie cutter with the vegetable mixture. Press down firmly.

Gently push the mixture out of the mold. First coat the nugget in flour, then in the egg white, and finally in the breadcrumbs.

Heat the sunflower oil in a non-stick pan over low heat.

Fry the nuggets on both sides until golden brown and let them drain on paper towels.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.