This vegetable recipe is healthy, friendly for children. Ideal for lunch and snack boxes.
As a mother, I carry these facts to be intuitive:
- Children love finger food.
- Children love to dip.
- Children love nuggets.
Well, at least my children do.
This recipe for Nagste vegetables strikes that Trifeca from a friend of children. Because sometimes vegetables can be a difficult sale with the younger group.
I am not a fan of “hiding” vegetables in other foods as one way to serve them – I think fresh vegetables should be on the table as well. But I admire all kinds of courses to prepare them.
How to make vegetable nuggets for children
Fortunately, you can allow your food processor to do a lot of work here (this is Classic kitchen food processor I have been received for years and years).
Place grated carrots, steam -cooked broccoli, garlic, eggs, and one cup of bread crumbs, cheese, onion powder, and black pepper in the food processor and pulse for 15 seconds or even well combined. The mixture should be easily formed in the ball. If it is very glowing, add the water a teaspoon simultaneously until the desired consistency is achieved.
Forming the mixture in the balls, about a tablespoon of each of them (I am using This cooking file scoop For many jobs, including this). You should get about 25 nuggets. Relax a little in round 1/2 inch tablets.
Place the remaining bread crumbs in a shallow dish. Coat all vegetable nuggets with bread crumbs.
Heat the oil in a skillet over medium heat until it fades when the water drops are sprayed. Arrange nuggets in the pan and cook for about 4 minutes, each side, or until they become golden brown and crunchy. You may need to do this in 2-3 batches depending on the size of your pan.
These warm or cold vegetable nuggets are served with ketchup, barbecue sauce, honey mustard, or any other preferred decline.
These homemade easy -made vegetables will be enjoyable for snacks, meals or tucked in lunch boxes.
Are these vegetables healthy?
Yes! Each meal has three grams of fiber and eight grams of protein. They are fried (not deep fried), but the recipe uses a very little oil.
Can you bake these vegetables instead?
Yes! The recipe is adapted from the Red Round or Green blog, and it bakes its nuggets. You can see the original version here.
But keep in mind that although this recipe calls for fried, you use only one tablespoon of oil for 25 nuggets-and this is not much at all compared to something really “fried”.
Can you freeze vegetable nuggets?
Yes! Let them cool down and put in a safe bag of freezer, press the largest possible air. To, remove the ice in the refrigerator and then heat in the microwave or roasted oven until it is heated.
Are these vegetables nuggets?
These are nuggets of vegetable vegetables. To make these vegetables, replace vegetable cheese for ordinary cheese and use linen eggs instead of eggs.
How to make linen eggs: Combine two tablespoons of two tablespoons with six tablespoons of water, stir the mixture, and let it sit for at least five minutes to thicken. Use the mixture instead of eggs in this recipe.
What can I serve with these vegetables?
Serve vegetables with ketchup, barbecue sauce, honey sauce, or any other sauce that loves your children dipped.
I hope you and your children enjoy these vegetables!
ingredients
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1 cup is carrots
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3 cups of broccoli
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1 garlic clove
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2 eggs
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1 1/4 Displayed bread crumbs cups
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3/4 cup tearing cheddar cheese
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1/2 teaspoon of onion powder
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1/2 teaspoon of black pepper
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1 tablespoon of canola oil
directions
- Cut islands (I use my food processor tearing).
- Broccoli steam in the microwave for two minutes or even soft.
- Place grated carrots, steam -cooked broccoli, garlic, eggs, and one cup of bread crumbs, cheese, onion powder, and black pepper in the food processor and pulse for 15 seconds or even well combined. The mixture should be easily formed in the ball. If it is very glowing, add the water a teaspoon simultaneously until the desired consistency is achieved.
- It is a mixture of balls, around a tablespoon of each of them (use the cookie script). You should get about 25 nuggets. Relax a little in round 1/2 inch tablets.
- Place a quarter cup of bread crumbs in a shallow dish. Coat all vegetable nuggets with bread crumbs.
- Heat the oil in a skillet over medium heat until it fades when the water drops are sprayed.
- Arrange nuggets in the pan and cook for about 4 minutes, each side, or until they become golden brown and crunchy. You may need to do this in 2-3 batches depending on the size of your pan.
- Serve with honey, ketchup, or any other favorite retreat.
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Nutrition information:
fruit: 8
Submission size: 3 nuggets
The amount per meal:
Thermal calories: 175Total fat: 8GSaturated fat: 3GFat by: 0gUnsaturated fats: 4GCholesterol: 57mgSodium: 371mgCarbohydrates: 19GViber: 3Gsugar: 3Gprotein: 8G